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    Home » Italian Cookies » Easy Italian Dunking Cookies with Anise

    Easy Italian Dunking Cookies with Anise

    April 15, 2021 , Updated November 9, 2022 Maria 20 Comments

    Jump to Recipe Jump to Video
    A wooden basket filled with Italian Anise Cookies.

    These Italian dunking cookies are perfect if you enjoy dipping your cookies in coffee! Flavored with anise seeds and so easy to make!

    An Italian anise cookie on a wooden board, broken in half, surrounded by anise seeds and a wooden basket filled with cookies.
    Jump to:
    • Introduction
    • Ingredients
    • How to make Italian anise cookies
    • Tips
    • Italian breakfast cookies variations
    • FAQ
    • Anise cookies we love
    • Recipe inspiration
    • Free baking checklist
    • Recipe

    Introduction

    I love a traditional Italian dunking cookie to have with a cold glass of milk or to dunk in my coffee… you know, the whole caffè latte e biscotti affair …is there anything better? 

    I was privileged to visit family in Italy a few years ago.  I was not surprised that it was normal to have cookies for breakfast, whether homemade or store-bought.

    However, I was truly blown away by the selection of commercial breakfast cookies in grocery stores. A glance at the nutritional information indicated that they were a “healthier” choice than most of the ultra-sweetened breakfast cookies in North America.

    You may have guessed that I prefer baking simple but delicious cookies.

    Yes, there is a time commitment, but personally, there is nothing more satisfying and relaxing than baking. By far, biscotti recipes are my favorite. 

    However, I’ve grown very fond of these simple cookies with anise seeds… let me show you how easy they are to make. 

    Anise cookies next to a cup of coffee.

    Ingredients

    • Flour. All-purpose.
    • Baking powder. This ingredient makes them nice and soft.
    • Salt. Just a pinch.
    • Anise seeds. Feel free to add more or less, depending on your preference.
    • Lemon zest. A wonderful flavor enhancer.
    • Eggs. A common ingredient in baking.
    • Sugar. Just the right amount of sweetness.
    • Oil. A neutral-tasting oil, vegetable, or canola.
    • Milk. Any kind works well in this simple cookie recipe.

    Using a stand mixer facilitates combining wet and dry ingredients. Use a large cookie scoop to ensure these Italian cookies are all the same size. This recipe’s only requirement is cookie sheets lined with parchment paper.

    How to make Italian anise cookies

    Preheat the oven to 350℉/175°C. Position rack to middle.

    Line a large baking sheet with parchment paper. 

    An overhead shot of the dry ingredients needed to make anise cookies.

    In a medium-sized bowl, sift or whisk together the all-purpose flour (5½ cups), baking powder (3 teaspoons), a pinch of salt, the anise seeds (2-4 tablespoons) and the zest of one lemon.

    Set aside as we prepare the liquid ingredients.

    An overhead shot of the wet ingredients about to be combined.

    In a stand mixer bowl, whisk 3 room temperature eggs for about 3-4 minutes. Slowly add the sugar (1⅓ cups) and whisk for a few more minutes or until the batter thickens slightly.

    Add the vegetable oil (½ cup) and the milk (1½ cups) and whisk for 30 seconds.

    A bowl of the dry ingredients next to a bowl of a stand mixture filled with the wet ingredients.

    Switch to the flat blade attachment. 

    Add the dry ingredients to the egg mixture and mix until combined. The dough will be soft.

    A photo collage of the Italian Anise Cookies being shaped.

    Once it is combined, it’s time to shape your cookies.

    This recipe for these easy Italian cookies can be shaped as wide or narrow as you like – make sure to adjust the baking time accordingly.

    Use a large-sized ice cream scoop to portion and roll the dough into a 5-inch long rope, about 1 inch in diameter.

    Place about 2 inches apart on the parchment-lined cookie sheet and gently press down to flatten slightly to ¼ inch thick.

    Bake for 12-14 minutes in the oven or until the bottoms are lightly browned (this is a pale cookie).

    After ten minutes of baking, take a peek at the bottom. When they begin to brown slightly, your soft anise cookies are done. I usually have one batch in the oven while rolling out another.

    You will notice this is a pale-looking cookie (just like these S cookies). If you like, turn the broiler to give them a little color.

    Before you know it, you have made about two dozen cookies.

    My oh my, how time flies when you are having fun!

    An Italian anise cookie on a wooden board, broken in half, surrounded by anise seeds and a wooden basket filled with cookies.

    Tips

    • Add more anise seeds. Feel free to increase the number of anise seeds according to personal tastes.
    • Any shape will do. If you prefer stubbier cookies, roll to 4 inches and flatten to ¼ – ½ inch before baking.
    • This is a pale cookie. During the last minute or so, please turn on the broiler to give these cookies a touch of color… make sure to keep an eye on them as they can easily burn.

    Italian breakfast cookies variations

    • Substitute the lemon zest with vanilla extract.
    • For a floral flavor, replace the vegetable oil with olive oil.
    • Replace anise seeds with anise extract. 
    • Before baking, brush the tops with milk and sprinkle them with turbinado sugar for an extra touch of sweetness.

    FAQ

    How to store

    Once the cookies are at room temperature, place them in an airtight container and store them at room temperature for up to 3 days for optimal taste and freshness. 

    Can I freeze these cookies?

    Yes, freeze them in a freezer bag or airtight container. They will keep for about 3 months. They thaw quickly at room temperature. 

    A close up of an anise cookie cut in half.

    Anise cookies we love

    If you like the licorice-like flavor of anise, be sure to try these anise biscotti, my nonna’s pizzelle, or this ciambelline al vino recipe. Although not a cookie, these anise taralli are the best you will ever make! 

    Recipe inspiration

    Not too long ago, I bumped into a colleague I hadn’t seen in a while. Inevitably, the two of us always end up talking about food… naturally, one of my favorite topics.

    She told me she wanted to share another one of her family’s recipes with me (If you recall, Fabiana was the one that shared her mom’s recipe for Italian Easter Sweet Bread).

    I had already made two batches within a week of receiving the recipe.

    Yes, they are that good!

    The second time I made them, I decided to replace a quarter of the flour with whole wheat flour… delicious. 

    I do not doubt that these anisette cookies will quickly become one of your favorites.

    Grazie Fabiana for a great recipe ♥

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    Free baking checklist

    If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    ★★★★★ If you have made these traditional Italian breakfast cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A close up of an anise cookie cut in half.

    Italian Anise Cookies

    These Italian dunking cookies are perfect if you enjoy dipping your cookies in coffee! Flavored with anise seeds and so easy to make!
    5 from 3 votes
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: Italian
    Prep Time: 1 hour
    Cook Time: 10 minutes
    Total Time: 1 hour 10 minutes
    Servings: 24 cookies
    Calories: 168kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 5½ cups flour, all-purpose 780 grams
    • 3 teaspoons baking powder
    • pinch salt
    • 2-4 teaspoons anise seeds lightly crushed, heaping
    • zest of one lemon
    • 3 eggs room temperature
    • 1⅓ cups sugar granulated
    • ½ cup vegetable oil
    • 1½ cups milk

    Instructions

    • Preheat the oven to 350℉/175°C. Position rack to middle.
    • Line a large baking sheet with parchment paper.
    • In a medium mixing bowl, sift together flour, baking powder and salt.
    • Add the anise seeds and the lemon zest to the dry ingredients. Set aside.
    • In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
    • Slowly add sugar. Continue to whisk until well combined and slightly thickened.
    • Add the oil and the milk. Combine well.
    • Switch to flat blade attachment.
    • Add the sifted dry ingredients and mix until well just combined, dough will be soft.
    • Scoop dough with a large-sized cookie scoop and drop on a floured surface (approximately 3 tablespoons).
    • Roll out each piece in a 5-inch log about 1 inch in diameter.
    • Place about 2 inches apart on the parchment-lined cookie sheet and gently press down to flatten slightly to ¼ inch thick.
    • Bake for 12-14 minutes or until bottoms are lightly browned (this is a pale cookie).
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Add more anise seeds. Feel free to increase the number of anise seeds according to personal tastes.
    • Any shape will do. If you prefer stubbier cookies, roll to 4 inches and flatten to ¼ – ½ inch before baking.
    • This is a pale cookie. During the last minute or so, turn on the broiler to give these cookies a touch of color… make sure to keep an eye on them as they can easily burn.
    Can I freeze these cookies? Yes, place them in a freezer bag or airtight container and freeze. They will keep for about 3 months. They thaw quickly at room temperature. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1cookie | Calories: 168kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 12mg | Potassium: 89mg | Sugar: 10g | Vitamin A: 45IU | Calcium: 38mg | Iron: 1.2mg
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    This post was originally published on April 8, 2017, republished on April 13, 2019, and again on April 15, 2021 with updated content and photos. Thanks for watching and sharing!

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    Filed Under: Cookies, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. AnnMarie

      December 08, 2020 at 10:13 am

      Can I shape these into a loaf and slice to toast??? This recipe is close to my mom’s that has been misplaced

      Reply
      • Maria

        December 08, 2020 at 3:49 pm

        That is a great question AnnMarie. I have never tried but I think it might just work! I would love to hear about your results if you do decide to try it! Thanks so much for stopping by.

        Reply
    2. Rana

      June 05, 2020 at 9:57 am

      5 stars
      I love yourBiscotti! They are easy to mak.

      Reply
      • Maria

        June 05, 2020 at 8:08 pm

        Thanks so much Rana!

        Reply
    3. Maria B Rugolo

      December 10, 2019 at 6:49 pm

      5 stars
      These are the cookies my Dad loved! I have been trying to find a recipe for them for years now! We call them savoradi cookies but when you go to the bakery and say that, you get lady fingers and that is not what he ate. These are them and they look amazing! My Dad is no longer with us but my husband loves them too so I know these are them and they are right. The only change I made was to replace Anise Seed with Anise Extract 3 tablespoons. I did not put these in the broiler as their pale color is exactly what I remember. They baked for 14 minutes in my oven. I am so grateful for this recipe.

      Reply
      • Maria

        December 10, 2019 at 6:53 pm

        How wonderful Maria! I am so thrilled to hear this. I must try them with the anise extract. Thanks so much for taking the time to share, truly appreciate it!

        Reply
        • Susan

          January 31, 2020 at 7:06 pm

          Would you reduce any of the other liquid if you add extract instead of seeds? I don’t want them too wet.

        • Maria

          March 04, 2020 at 9:24 pm

          I think if you are adding a few teaspoons, you should be okay. If you find the dough “too wet” you can always add a tablespoon or so of flour. Thanks for stopping by.

      • Theresa Graves

        December 17, 2020 at 9:57 pm

        Where can I get the anise seeds we make them but ran out of my grandmother’s anise seeds

        Reply
        • Maria

          December 23, 2020 at 10:25 pm

          You should be able to find them in the spice section of your local grocery store. If not, I’m sure Amazon has them. Thanks for stopping by.

    4. Marlene

      December 06, 2018 at 9:45 pm

      I love your recipiesI am Italian and 80 yrs old.
      Still cooking

      Reply
      • Maria

        December 06, 2018 at 9:56 pm

        How wonderful Marlene… thank you so much for your kind words and taking the time to share… it means a lot to me ♥

        Reply
    5. Fran

      April 14, 2017 at 2:11 pm

      5 stars
      Well I made these today on Good Friday. The aroma is fantastic and they taste wonderful as well. Will be bringing them to our family gathering this evening. We are a serious bunch of dunkers. Made one little modification. Turned on the broiler just for a touch of colour.

      Reply
      • Maria

        April 14, 2017 at 4:30 pm

        Wonderful Fran! Wishing you all a Happy Easter 🙂

        Reply
    6. Barbarito-Levitt Paula

      April 09, 2017 at 6:17 pm

      In my humble opinion, this is the perfect cookie; not to sweet, scented with tow of my favorite flavors and the ideal snap for a bit of dunking. I have some anise seeds from Calabria which will make their way into you friends recipe.

      Reply
      • Maria

        April 10, 2017 at 6:08 am

        You have described this cookie perfectly… you definitely know your cookies Paula 🙂 I can only imagine the sweet fragrance from the anise seeds. Fantastic!!! Thanks so much for dropping by ♥♥♥

        Reply
    7. Fran

      April 08, 2017 at 4:21 pm

      Omg! You’re killing me, just saw your recipe for these mouth watering looking dunkers and don’t have time to make them today gonna try them tomorrow. I just love baking and when I see a recipe like this I can’t sleep thinking about them. Will let you know how they turn out.

      Reply
      • Maria

        April 08, 2017 at 4:25 pm

        lol … you and me together … you are going to LOVE these Fran!!! Anxious to hear back from you. Thanks for bringing a smile to my face. Enjoy your evening ♥

        Reply
    8. Diane

      April 08, 2017 at 3:40 pm

      Oh la la! Une autre belle recette que j’ai bien hâte d’essayer 🙂

      Reply
      • Maria

        April 08, 2017 at 4:29 pm

        Merci Diane ♥ Ces biscuits sont vraiment délicieux! Au plaisir 🙂

        Reply

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