Calling all biscotti dunkers and Italian breakfast cookie lovers! I know you are out there. This easy recipe for these Italian Anise Cookies is for all of you.

This post was originally published on April 8, 2017 and republished on April 13, 2019 with updated content, photos and a video. Thanks for watching and sharing!

I know you are out there because I am one of them. Truth be told, I like love to dunk my cookies…  you know, the whole caffè latte e biscotti affair …is there anything better?  

A couple of years ago, I had the privilege of visiting family in Italy.  I was not surprised to see that it was very normal to have cookies for breakfast, whether homemade or store bought.

I was however, truly blown away at the selection of commercial breakfast cookies available in grocery stores. Interestingly enough, a quick glance at the nutritional information indicated to me that they were a “healthier” choice than most of the ultra-sweetened breakfast cookies available in North America.

You may have probably guessed that I prefer to make my own 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 anise seed cookies… let me show you how easy they are to make. 

What do I need to make these Italian Anise Cookies:

• 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 the wet and dry ingredients. Use a large cookie scoop to ensure these Italian cookies will all be the same size. The only other requirement for this recipe is a cookie sheet lined with parchment paper.

How to Make Italian 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.

In a bowl of a stand mixture, whisk 3 room temperature eggs for about 3-4 minutes. Slowly add the sugar (1and1/3 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.

Switch to the flat blade attachment. 

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

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

This recipe for these easy Italian cookies can be shaped as wide or as narrow as you like – just 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. Flatten to 1/8- 1/4 inch thick before baking them.

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

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

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

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

Tips, Tricks and Recipe Notes:

• Add more anise seeds. Feel free to increase the amount 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 in a freezer bag and freeze. They will keep for about 3 months.

Anise Cookies we Love:

Anise Biscotti

Pizzelle

Ciambelline al Vino

Origins of the recipe for Italian Anise Cookies:

Not to long ago, I bumped into a colleague of mine 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).

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

Yes, they are that good!

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

I have no doubt that these Anise Cookies recipe 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

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

Italian Anise Cookies

Calling all biscotti dunkers & Italian breakfast cookie lovers! I know you are out there.This easy recipe for these Italian Anise Cookies is for all of you.

5 from 1 vote

Print Pin Rate

Course: cookies

Cuisine: Italian

Keyword: anisette cookies, Italian anise cookies, Italian dunking cookies

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 24 cookies

Calories: 168kcal

Author: Maria Vannelli RD

Ingredients

• 5½ cups flour, all purpose 780 grams
• 3 teaspoons baking powder
• pinch of salt
• 2-4 teaspoons anise seeds lightly crushed, heaping
• zest of one lemon
• 3 eggs room temperature
• 1 1/3 cups sugar granulated
• 1/2 cup vegetable oil
• 1½ cups milk

Instructions

• Preheat the oven to 350℉. 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 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 parchment-lined cookie sheet and gently press down to flatten slightly.
• 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 amount 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 in a freezer bag and freeze. They will keep for about 3 months.

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: 0.9% | Calcium: 3.8% | Iron: 6.8%

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