Anicini are classic dunking cookies from the Ligurian tradition, featuring a very light texture and a characteristic anise aroma. They are made with eggs, flour, sugar, anise, and are fat-free, containing neither oil nor butter. Some recipes also include orange blossom water, but I don’t like it. Along with Biscotti del Lagaccio, Canestrelli, Cobelletti, Paste Pignolate, and some others, they form one of the excellences of Ligurian dry pastries. Anicini, Genoese cookies called Anexin, are delicious and very simple to prepare at home, just follow my instructions.
Other Ligurian recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 76Pieces
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
- Energy 32.65 (Kcal)
- Carbohydrates 6.86 (g) of which sugars 3.67 (g)
- Proteins 0.78 (g)
- Fat 0.32 (g) of which saturated 0.13 (g)of which unsaturated 0.16 (g)
- Fibers 0.08 (g)
- Sodium 4.70 (mg)
Indicative values for a portion of 8 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups sugar
- 2 cups all-purpose flour
- 2/3 cup cornstarch (Maizena)
- 5 eggs (medium)
- 1 teaspoon orange blossom water (optional, I did not use it)
- 1 tablespoon anise seeds
- 1 little glass anise liqueur
- 2 teaspoons baking powder
- 1 teaspoon vanilla aroma
Tools
- Food scale
- Stand mixer
- Spatula
- Sifter
- Parchment paper
Steps
Pour the eggs (left at room temperature) into the stand mixer, add the sugar, and whip with the whisk until you get a light and frothy mixture. The mixture is ready when it falls in a ribbon from the hook.
Add the anise liqueur. Gently mix and gradually add the dry ingredients, flour, cornstarch, and baking powder sifted twice, making sure not to form lumps. Finally, incorporate the anise seeds. Pour the mixture into a piping bag, let it rest for 5 minutes then cut the tip leaving it three centimeters wide. Preheat the oven to 350°F in static mode. Meanwhile, prepare the mold covered with parchment paper and by squeezing the piping bag, form spaced logs. Bake in the middle of the oven for about 18-20 minutes, checking. With these quantities, you can fill 2 piping bags and make 2 batches.
Once cooked, let them cool slightly, then with a serrated knife cut the logs into slices about 3/4 inch thick, place them sideways on the baking sheet and let the Anicini toast for 8-10 minutes at 400°F.
Storing Anicini
Anicini, Genoese cookies called Anexin, should be stored in a sealed bag or in a tin box.
FAQ (Questions and Answers)
Can I make Anicini without a stand mixer?
Of course, you just need to use a large bowl, electric beaters, and whip for at least 10 minutes.
