For the best flavor, use freshly ground anise seed. You can grind whole anise seeds using a spice grinder or a mortar and pestle. Do not skip the drying step! It is essential for creating the characteristic crackled surface on the cookies. To prevent the cookies from browning too much on the bottom, you can double-stack your baking sheets. These cookies mellow and soften with time, so they are best enjoyed after a few days of storage.
Anise Cookies II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING30 People
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VIEWS9
Delicate and aromatic, these Anise Cookies are a timeless treat, perfect for enjoying with a cup of tea or coffee. Passed down through generations, this recipe yields cookies that are both crisp and tender, with a distinctive anise flavor that deepens over time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol25 mg
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Fiber0 g
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Protein2 g
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Saturated Fat0 g
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Sodium10 mg
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Sugar8 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a clean, dry mixing bowl, beat the egg whites with the ice water until stiff, glossy peaks form. Be careful not to overbeat. (Approximately 5-7 minutes)
02
Step
5 mins
In a separate large bowl, cream together the egg yolks, confectioners' sugar, salt, and vanilla extract until the mixture is light and fluffy. (Approximately 3-5 minutes)
03
Step
3 mins
Gently fold the beaten egg whites into the yolk mixture using a wire whisk, being careful not to deflate the whites. This ensures a light and airy texture. (Approximately 2-3 minutes)
04
Step
5 mins
In a separate bowl, sift together the flour and ground anise seed. Gradually add the dry ingredients to the wet ingredients, gently stirring with the whisk until just combined. The dough will be somewhat lumpy, which is perfectly fine. (Approximately 5 minutes)
05
Step
20 mins
Transfer the dough to a piping bag fitted with a large, round tip. Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing them about 1 inch apart. (Approximately 15-20 minutes)
06
Step
12 hrs
Allow the piped cookies to sit uncovered at room temperature overnight (8-12 hours) to dry out. This step is crucial for achieving the signature crackled tops.
07
Step
25 mins
The next day, preheat your oven to 350 degrees F (175 degrees C). Cover the cookies with a sheet of parchment paper, and bake for 20 to 25 minutes, or until the bottoms are lightly golden brown and the tops remain pale. (Approximately 20-25 minutes)
08
Step
30 mins
Remove the cookies from the oven and let them cool completely on the baking sheets before transferring them to an airtight container. (Approximately 30 minutes)
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Melany Herman
Jun 23, 2025The anise flavor is just perfect, not too overpowering.
Reymundo Robel
Jun 20, 2025My grandma used to make these! This recipe is spot on!
Jeremie Heller
Jun 20, 2025I added a little lemon zest to the dough and it was delicious!
Diego Skiles
Jun 20, 2025These are so addictive! I can't stop eating them.
Fae Medhurst
Jun 19, 2025They came out a little flat for me. Maybe I overmixed the dough?