These Italian breakfast cookies, flavored with anise seeds, are perfect for dunking in coffee. Easy to make and ideal for a sweet morning treat!
I love traditional Italian breakfast cookies 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, nothing is more satisfying and relaxing than baking. By far, biscotti recipes are my favorite.
However, I’ve grown very fond of these simple Italian dunking cookies with anise seeds… let me show you how easy they are to make.
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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
Preheat the oven to 350℉/175°C. Position rack to middle.
Line a large baking sheet with parchment paper.
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 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.
Switch to the flat blade attachment.
Add the dry ingredients to the egg mixture and mix until combined. The dough will be soft.
Once it is combined, it’s time to shape your cookies.
I like to use a large-sized ice cream scoop, about 4 tablespoons, to portion them onto a floured surface. I sprinkle a little sifted flour over the top and pat the dough into a 4 to 5-inch long “oval” shape, between ¼-½ inch thick, as pictured above.
With the help of a dough scraper, I transfer to the parchment-lined cookie sheet, about 2 inches apart.
As an option, you can brush the tops with milk and sprinkle with coarse sugar.
Bake in the oven for about 15 minutes or until the bottoms are lightly browned.
After thirteen 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 preparing another.
This is a pale-looking cookie (just like these S cookies). If you like, turn the broiler to give them a little color.
Tips
- Enhance the anise flavor. For a bolder anise flavor, feel free to add more anise seeds, toast them before adding to the dough, or incorporate anise extract or oil according to your taste.
- Any shape will do. If you prefer longer cookies, pat to 5-6 inches and flatten to ¼ – ½ inch before baking. You can shape as wide or narrow as you like – adjust the baking time accordingly. A dough scraper can help with shaping the cookies.
- This is a pale cookie. During the last minute or so, you can 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.
- Make it healthier: For a healthier twist, try replacing a portion of the all-purpose flour with whole wheat flour. This will add a bit of extra fiber and a slight nuttiness to the flavor without compromising the light, spongy texture.
Italian breakfast cookie 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
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.
Yes, freeze them in a freezer bag or airtight container. They will keep for about 3 months. They thaw quickly at room temperature.
Anise cookies we love
Recipe inspiration
Over ten years ago, while I was working, I bumped into a colleague I hadn’t seen in a while. Inevitably, the two of us always talk about food, which is 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 who 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’m sure this authentic Italian recipe for anise-flavored breakfast cookies will quickly become one of your favorites, too.
Grazie, Fabiana, for sharing this wonderful 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 traditional Italian breakfast cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
More breakfast cookies
Recipe
Italian Breakfast Cookies
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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 4 tablespoons).
- Sprinkle a little sifted flour over the top and pat the dough into a 4 to 5-inch long oval shape, about ¼-½-inch thick.
- With the help of a dough scraper, transfer to the parchment-lined cookie sheet about 2 inches apart.
- AS AN OPTION, you can brush the tops lightly with milk and sprinkle with coarse sugar.
- Bake for about 15 minutes or until bottoms are lightly browned (this is a pale cookie).
- If you like, turn the broiler to give them a little color.
Video
Notes
-
- Enhance the anise flavor. For a bolder anise flavor, feel free to add more anise seeds, toast them before adding to the dough, or incorporate anise extract or oil according to your taste.
-
- Any shape will do. If you prefer stubbier cookies, roll to 5-6 inches and flatten to ¼ – ½ inch before baking. You can shape as wide or narrow as you like – adjust the baking time accordingly. A dough scraper can help with shaping the cookies.
-
- This is a pale cookie. During the last minute or so, you can 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.
-
- Make it healthier: For a healthier twist, try replacing a portion of the all-purpose flour with whole wheat flour. This will add a bit of extra fiber and a slight nuttiness to the flavor without compromising the light, spongy texture.
Nutrition
This post was originally published on April 8, 2017, republished on April 13, 2019, on April 15, 2021 and again on August 30, 2024 with updated content and photos. Thanks for watching and sharing!
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Angie
Fantastic base recipe! I’m not a fan of aniseed, so I replaced it with a 1/4 tsp of ground cardamom, 2 pieces of mastic ground into the sugar and 1/8 tsp of ground mahleb (mahlepi). Also folded in 75g of chopped almonds for some crunch. Whole family loved them!
Maria
I LOVE this!!! Thanks so much for sharing Angie ♥
Karen
I made these twice and they were perfect both times… sweet and tender. They remind me of both stella d’oro breakfast treats and anisette sponge cookies that i had as a child. I am Italian-American but my grandmother never made anything like this… they are fabulous!
Maria
SO thrilled to read this! Thanks for sharing Karen!
AnnMarie
Can I shape these into a loaf and slice to toast??? This recipe is close to my mom’s that has been misplaced
Maria
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.
Rana
I love yourBiscotti! They are easy to mak.
Maria
Thanks so much Rana!
Maria B Rugolo
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.
Maria
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!
Susan
Would you reduce any of the other liquid if you add extract instead of seeds? I don’t want them too wet.
Maria
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
Where can I get the anise seeds we make them but ran out of my grandmother’s anise seeds
Maria
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.
Marlene
I love your recipiesI am Italian and 80 yrs old.
Still cooking
Maria
How wonderful Marlene… thank you so much for your kind words and taking the time to share… it means a lot to me ♥
Fran
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.
Maria
Wonderful Fran! Wishing you all a Happy Easter 🙂
Barbarito-Levitt Paula
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.
Maria
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 ♥♥♥
Fran
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.
Maria
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 ♥
Diane
Oh la la! Une autre belle recette que j’ai bien hâte d’essayer 🙂
Maria
Merci Diane ♥ Ces biscuits sont vraiment délicieux! Au plaisir 🙂