mariadnoca
Moderator
I seem to have several in my try file, but I haven't actually made any of them before. This is by request for my BIL's funeral reception, so I'd prefer a tried a true version.
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ISO: ISO: T&T Italian anisette/anise cookies recipe
- Thread starter mariadnoca
- Start date
In Search Of:
Toast, biscotti or pizelle? Pittsburgh does all three. Here's a Saveur recipe from a famous
Pittsburgh biscotti maker (there's a movie about him & wife (A Wedding for Bella)
http://www.saveur.com/article/Recipes/Anise-Almond-Biscotti
Pittsburgh biscotti maker (there's a movie about him & wife (A Wedding for Bella)
http://www.saveur.com/article/Recipes/Anise-Almond-Biscotti
Movie: A Wedding for Bella (Enrico's Biscotti in the Strip District, Pittsburgh)
http://www.imdb.com/title/tt0281680/
http://www.imdb.com/title/tt0281680/
and this is for the soft type--REC: Anise Cookies...
Anise Cookies
Yield: 2 to 3 dozen cookies
Ingredients:
For the cookies:
3 1/2 cups all-purpose flour
7 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
3/4 cup granulated sugar
2 eggs
1 tablespoon anise extract
2/3 cup half-and-half
For the glaze:
1 tablespoon unsalted butter, melted
2 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons anise extract
Directions:
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. Cream the butter, shortening and granulated sugar on medium speed until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the anise extract.
4. On low speed or with a wooden spoon, mix in the flour and half-and-half alternately, beginning and ending with the flour.
5. Using 1-2 tablespoons of dough, roll into balls (or use a medium-sized cookie scoop) and place on the prepared baking sheets about 2 inches apart. Flatten slightly with your fingers. Bake for about 10 minutes, or until just lightly browned. Remove to cooling racks to cool completely before glazing.
6. For the glaze, whisk together the melted butter, powdered sugar, milk and anise extract until smooth. Dip the top of each cookie into the glaze, letting the excess drip off, and set right-side-up on the cooling rack. The glaze will harden once it dries. Store in an air-tight container at room temperature.
Notes:
The amount of baking powder is not an error - this is what creates the cake-like texture of the cookies.
For an even more potent anise flavor, substitute 1 teaspoon of anise oil for the 1 tablespoon of anise extract in the cookies.
Anise Cookies
Yield: 2 to 3 dozen cookies
Ingredients:
For the cookies:
3 1/2 cups all-purpose flour
7 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
3/4 cup granulated sugar
2 eggs
1 tablespoon anise extract
2/3 cup half-and-half
For the glaze:
1 tablespoon unsalted butter, melted
2 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons anise extract
Directions:
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. Cream the butter, shortening and granulated sugar on medium speed until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the anise extract.
4. On low speed or with a wooden spoon, mix in the flour and half-and-half alternately, beginning and ending with the flour.
5. Using 1-2 tablespoons of dough, roll into balls (or use a medium-sized cookie scoop) and place on the prepared baking sheets about 2 inches apart. Flatten slightly with your fingers. Bake for about 10 minutes, or until just lightly browned. Remove to cooling racks to cool completely before glazing.
6. For the glaze, whisk together the melted butter, powdered sugar, milk and anise extract until smooth. Dip the top of each cookie into the glaze, letting the excess drip off, and set right-side-up on the cooling rack. The glaze will harden once it dries. Store in an air-tight container at room temperature.
Notes:
The amount of baking powder is not an error - this is what creates the cake-like texture of the cookies.
For an even more potent anise flavor, substitute 1 teaspoon of anise oil for the 1 tablespoon of anise extract in the cookies.
Maria - for me - Anise cookies are all about the flavoring - I only use anise oil
never extract. I don't feel it has the same ommph.
http://shop.lorannoils.com/templates/product_ProductBasic.aspx?ProductGuid=0100-0100&GroupGuid=111
This is the one I use - and for the Anise cookie recipe I make - one small bottle goes in the batch of cookies.
I love the smell of baking anise cookies!!!
never extract. I don't feel it has the same ommph.
http://shop.lorannoils.com/templates/product_ProductBasic.aspx?ProductGuid=0100-0100&GroupGuid=111
This is the one I use - and for the Anise cookie recipe I make - one small bottle goes in the batch of cookies.
I love the smell of baking anise cookies!!!
Pizzelle REC handed down for generations
This came to me from my ex-husband's Northern Italian Mother's Great Grandmother- it got a bit modernized along the way but it is perfectly wonderful. Yup, gotta have a Pizelle Iron. I used to make hundreds of Pizzelle for family gatherings- labor of love but they are so good. They keep very well for a long time in a tin box or Tupperware.
PIZZELLE
14 eggs
8 c flour
4 c sugar
1 lb butter
½ c oil
4 tsp baking powder, vanilla, anise
Beat eggs, sugar and butter. Add other ingredients until smooth. Bake on Pizzelle Iron.
This came to me from my ex-husband's Northern Italian Mother's Great Grandmother- it got a bit modernized along the way but it is perfectly wonderful. Yup, gotta have a Pizelle Iron. I used to make hundreds of Pizzelle for family gatherings- labor of love but they are so good. They keep very well for a long time in a tin box or Tupperware.
PIZZELLE
14 eggs
8 c flour
4 c sugar
1 lb butter
½ c oil
4 tsp baking powder, vanilla, anise
Beat eggs, sugar and butter. Add other ingredients until smooth. Bake on Pizzelle Iron.
mariadnoca
Moderator
Can I sub anise liqour for the extract? I already have that on hand.
mariadnoca
Moderator
Where do you find the oil?
mariadnoca
Moderator
I love these, but don't have an iron
Crisp and very delicious, Barb. I hope you get a chance to taste one sometime. Although I warn you
you can't eat just one! When the Pizzelle addiction is in full bloom one is known to sneak out to the kitchen in the middle of the night to raid the tupperware to taste just one more.
you can't eat just one! When the Pizzelle addiction is in full bloom one is known to sneak out to the kitchen in the middle of the night to raid the tupperware to taste just one more.
well, it depends on the recipe. My family's came from our Polish neighbor's recipe.
and they are crispy and delicious. My MIL, on the other hand? Her recipe used crisco, flour and not much else.
Honest, they were so rock hard after baking you could have used them as trivets.
and they are crispy and delicious. My MIL, on the other hand? Her recipe used crisco, flour and not much else.
Honest, they were so rock hard after baking you could have used them as trivets.