Soft anise cookies, with an aroma that gently unfolds and a texture that is soft yet slightly crumbly. They are perfect to accompany a good cup of tea or coffee, transforming every pause into a moment of pure pleasure. They keep well in an airtight container for a couple of weeks and are also ideal as a gift idea to package in suitable bags. If you prefer a crunchier texture, I recommend using a double bake, just like for cantucci. Below, let’s see together how to make our tasty soft anise cookies:
More anise-flavored desserts recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 24 Pieces
- Cooking methods: Oven
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 2/3 tbsp vegetable oil
- 2 eggs (medium)
- 1 tablespoon anise seeds
- vanilla extract
- 1 teaspoon baking powder
- a pinch of salt
Steps
Beat the eggs with the sugar, the oil, the flour sifted with the baking powder, the vanilla extract and the salt. Mix with a spoon or a spatula until you obtain a homogeneous dough.
Add the anise seeds and incorporate them well into the dough. On a lightly floured work surface, shape the dough into two logs about 2 inches wide. Place them on a baking sheet lined with parchment paper, spacing them apart.
Transfer them to a preheated conventional oven at 356°F and bake for about 25-30 minutes, until they turn golden. Check that they are cooked through inside.
Remove from the oven and let cool completely, then, with a sharp knife, cut them into slices about 5/8–3/4 inch thick.
For crunchier cookies, place the slices back on the baking sheet and bake again at 338°F for about 10-15 minutes, turning them halfway through, until they are crunchy and golden.
The soft anise cookies are ready to be served at the table.
Bon appétit and.. see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
