Advertise Here
0 0
Italian anise cookies recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 cups (10 ounces) all-purpose Flour
½ cup (3½ ounces) Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
4 tablespoons Unsalted Butter , cut into ½-inch pieces and chilled
4 tablespoons vegetable Shortening , cut into ½-inch pieces and chilled
2 large Egg
1¼ teaspoons Anise Extract
1 teaspoon Vanilla Extract
1 teaspoon grated Lemon Zest plus 2 tablespoons juice
1½ cups (6 ounces) confectioners’ Sugar
Multicolored Nonpareils (optional)

Italian anise cookies recipe

  • Serves 32
  • Medium

Ingredients

Directions

Share

Angeletti, also known as anisette cookies, are a staple at any big Italian celebration. Cakey, with a little heft, they share similarities with a scone or a biscuit. To achieve their unique texture, we used shortening in addition to butter. The shortening gave the cookies a lighter texture and an appealing crisp edge, while butter contributed plenty of flavor. A combination of 4 tablespoons of shortening and 4 tablespoons of butter struck the right balance, giving us cookies with both ethereal texture and rich flavor. A couple teaspoons of baking powder provided just enough lift. Lemon zest and juice ably complemented the refreshing hit of anise. To ensure the anise flavor fully permeated our cookies, we used extract in both the cookie dough and the glaze. These cookies are traditionally decorated with cheery multicolored nonpareils after their bright white glaze is applied, but feel free to use any sprinkles you like. Just be sure to glaze and decorate only a few cookies at a time so the sprinkles stick before the glaze dries.

Steps

1
Done

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.

2
Done

Process flour, granulated sugar, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter and shortening over top and pulse until mixture appears sandy, 10 to 12 pulses. Add eggs, 1 teaspoon anise extract, vanilla, and lemon zest and process until dough forms, 20 to 30 seconds.

3
Done

Working with 1 tablespoon dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake until tops have puffed and cracked and bottoms are light golden brown, 14 to 16 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.

4
Done

Whisk confectioners’ sugar, lemon juice, and remaining ¼ teaspoon anise extract in bowl until smooth. Working with few cookies at a time, spread each cookie with glaze and decorate with nonpareils, if using. Let glaze dry for at least 30 minutes before serving.

daisy

previous
Individual eastern shore-style mac & cheese with crab recipe
next
Greek honey cakes recipe
previous
Individual eastern shore-style mac & cheese with crab recipe
next
Greek honey cakes recipe

Add Your Comment