Italian Anise Cookies

Anisette cookies, also known as Italian anisette biscotti, are a beloved treat, especially during the holiday season. Their distinctive anise flavor and delicate glaze make them a staple at family gatherings and celebrations. The soft, pillowy texture combined with the sweet, crisp glaze creates a truly delightful cookie experience.

Ingredients

Here’s what you’ll need to create these delicious cookies:

For the Cookies:

1/2 cup unsalted butter or margarine
1/4 cup shortening
3/4 cup granulated sugar
4 large eggs
3 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons anise extract (or substitute vanilla or lemon extract)

For the Glaze:

2 cups sifted confectioners’ sugar
3 tablespoons milk
Colored sprinkles or nonpareils (optional)

Instructions

Preparing the Cookie Dough:

Melt Fats: In a small saucepan over low heat, melt the butter and shortening together. Transfer the melted mixture to a mixing bowl.
Combine Wet Ingredients: Add the granulated sugar to the melted butter and shortening. Stir until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated.
Infuse with Anise: Stir in the anise extract (or your chosen substitute).
Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour, baking powder, and salt.
Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing after each addition. The dough should be soft and slightly sticky. If it’s too sticky, add small amounts of flour until manageable.
Shape Cookies: Take small portions of dough and roll them into 1-inch diameter balls. Place them 1 inch apart on an ungreased baking sheet.
Bake: Preheat oven to 375°F (190°C). Bake cookies for 8-10 minutes, until bottoms are lightly browned and tops remain pale. Avoid overbaking.
Cool: Transfer the baked cookies to a wire rack to cool completely.

Preparing the Glaze and Finishing:

Make the Glaze: In a small bowl, sift the confectioners’ sugar. Gradually add milk, stirring until a thick glaze forms.
Glaze Cookies: Dip the top of each cooled cookie into the glaze.
Decorate: Before the glaze dries, sprinkle with colored jimmies or nonpareils, if desired.
Set Glaze: Allow the glazed cookies to rest until the glaze is set (about 15 minutes).

Frequently Asked Questions

Can I use other extracts?

Yes, vanilla or lemon extract are good substitutes for anise, though the flavor will be different.

Why do the cookies puff up so much?

The baking powder is what makes the cookies rise, contributing to their soft, airy texture.

Can I freeze these cookies?

Yes, both glazed and unglazed cookies can be frozen in airtight containers for up to a month. Glaze thawed, unglazed cookies.

How should I store the cookies?

Store glazed cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

How many cookies does this recipe make?

The recipe makes approximately 72 cookies, depending on the size of the dough balls.

Italian Anisette Cookie Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cuisine: Italian
Servings: 72 cookies
Calories: 63 per cookie

Ingredients
For the Cookies:

½ cup unsalted butter or margarine
¼ cup shortening
¾ cup granulated sugar
4 large eggs
3 cups all-purpose flour
5 teaspoons baking powder
½ teaspoon salt
2 teaspoons anise extract (can use vanilla or lemon extract instead)

For the Glaze:

2 cups sifted confectioners’ sugar
3 tablespoons milk

Instructions

Make the Dough: Melt the butter and shortening together. Add the sugar and mix until smooth. Beat in the eggs, one at a time. Stir in the anise extract. Combine the flour, baking powder, and salt, then add them to the wet ingredients. If the dough is sticky, add more flour until it’s soft but manageable.
Shape and Bake: Roll the dough into small balls and place them on an ungreased baking sheet. Bake at 375°F (190°C) for 8-10 minutes, or until the bottoms are lightly browned but the tops remain pale. Cool on a wire rack.
Glaze and Decorate: For the glaze, combine the sifted confectioners’ sugar and milk until thick. Dip the top of each cookie in the glaze and sprinkle with colored jimmies or nonpareils. Let the glaze set before serving.

Notes

For a less licorice-like flavor, substitute vanilla or almond extract for the anise.
These cookies are soft and puff up during baking, so they’ll need enough space on the cookie sheet.
Dipping and sprinkling 5 cookies at a time works best for a neat finish.

Nutrition (per cookie):