Anise Cookie Recipe - Biscotti Anginetti
Ingredients:
* 1/2 cup anise seeds, finely chopped or ground
* 3 2/3 cups unbleached flour
* 1/4 tsp baking soda
* 1 cup butter, room temperature
* 1 cup sugar
* 1 cup brown sugar, firmly packed
* 1 egg
* 3 Tbs honey
* 1/3 cup whole milk
* 1 cup confectioners sugar
* 1 tsp water
Directions:
Chop anise seeds finely (I have a pepper grinder filled with anise seeds).
In a bowl mix the flour and baking soda. In a mixing bowl, cream butter and sugar. Beat in the egg, honey, milk, and anise seeds. Blend in the flour-baking soda mixture.
Cover and allow to rest in a cool place for an hour. Shape dough into rolls about 1/2" in diameter. Pinch off a 4" rope and twist into a figure 8 shape. Place the cookies on an ungreased baking sheet. Bake at 375°F for 10 to 12 minutes. Remove and allow to cool. Mix together the confectioners sugar and water to make a glaze. Drizzle or paint the tops of the cookies with the glaze.
Note: called some times genetti by some Italian Americans.
Anginetti (Italian Lemon Drop Cookies)
Makes 24 cookies [30 minutes 15 mins prep]
Ingredients:
COOKIE
* 1/2 cup sugar
* 1/4 cup vegetable shortening
* 3 large eggs
* 1 1/2 teaspoons lemon extract
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/8 teaspoon salt
FROSTING
* 3 cups confectioners' sugar
* 1/4 cup water
* 1 teaspoon lemon extract
Directions:
Preheat oven to 350°F. For cookies, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.m With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart. Bake for about 12-15 minutes, or until firm and lightly brown. Remove cookies from cookie sheet and allow to cool completely on wire racks.
For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
Frost the tops of each cookie with a metal spatula. Allow cookies to dry before stacking.
Store in an airtight container.
NOTE: If you want to freeze the cookies, freeze unfrosted and frost once thawed.
Ingredients:
* 1/2 cup anise seeds, finely chopped or ground
* 3 2/3 cups unbleached flour
* 1/4 tsp baking soda
* 1 cup butter, room temperature
* 1 cup sugar
* 1 cup brown sugar, firmly packed
* 1 egg
* 3 Tbs honey
* 1/3 cup whole milk
* 1 cup confectioners sugar
* 1 tsp water
Directions:
Chop anise seeds finely (I have a pepper grinder filled with anise seeds).
In a bowl mix the flour and baking soda. In a mixing bowl, cream butter and sugar. Beat in the egg, honey, milk, and anise seeds. Blend in the flour-baking soda mixture.
Cover and allow to rest in a cool place for an hour. Shape dough into rolls about 1/2" in diameter. Pinch off a 4" rope and twist into a figure 8 shape. Place the cookies on an ungreased baking sheet. Bake at 375°F for 10 to 12 minutes. Remove and allow to cool. Mix together the confectioners sugar and water to make a glaze. Drizzle or paint the tops of the cookies with the glaze.
Note: called some times genetti by some Italian Americans.
Anginetti (Italian Lemon Drop Cookies)
Makes 24 cookies [30 minutes 15 mins prep]
Ingredients:
COOKIE
* 1/2 cup sugar
* 1/4 cup vegetable shortening
* 3 large eggs
* 1 1/2 teaspoons lemon extract
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/8 teaspoon salt
FROSTING
* 3 cups confectioners' sugar
* 1/4 cup water
* 1 teaspoon lemon extract
Directions:
Preheat oven to 350°F. For cookies, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.m With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart. Bake for about 12-15 minutes, or until firm and lightly brown. Remove cookies from cookie sheet and allow to cool completely on wire racks.
For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
Frost the tops of each cookie with a metal spatula. Allow cookies to dry before stacking.
Store in an airtight container.
NOTE: If you want to freeze the cookies, freeze unfrosted and frost once thawed.
