Prep 0 mins
Cook 15 mins
These will remind you of those store bought cookies we all love by Stella D'Oro. Slightly crisp on the outside but soft in the middle. I found this recipe on another site (oops! don't tell!)
- 591.47 ml all-purpose flour
- 14.79 ml baking powder
- 0.25 ml salt
- 6 eggs
- 354.88 ml white sugar
- 88.74 ml vegetable oil
- 4.92 ml anise extract
- Preheat oven to 375.
- In a medium bowl, stir together the flour and baking powder; set aside. In a large mixing bowl, beat eggs until they are light and fluffy. Gradually add sugar and beat for about 3 minutes. Stir in the oil and anise extract. Fold in the dry ingredients and blend well. Spread the mixture into a 9x13 inch pan and bake for 15 to 20 minutes in the oven.
- When the pan cools slightly, cut the cookie down the middle, lengthwise. Cut each half into 1/2 inch slices. Place slices onto a cookie sheet and return to the oven long enough to brown on each side, like toast. Watch so you don't burn them! :).
- Store in a tightly covered container.
These are so very good! They adapt very easily and happily to being diabetic friendly too. I've been making cookies for everyone else but I've had my eye on these anise cookies for a good while and decided to make them for me. The good part is that I'm the only one here that enjoys anise :D. Anyway, I used 3/4 cup of egg white, 1/4 cup sugar and 1 1/4 cups Splenda, cut the anise extract to 1/2 a tsp and added 2 1/2 tsp's anise seed (I love the taste when you bite them). I need to say that I used a 7x11 pan and got 34 beautiful biscotti. They are crisp but very light and have an airy texture, they are excellent little coffee dunkers. For being so incredibly quick and easy to make they delivered much more than I expected. I'll make them again before Christmas and next time I'll dip half of them in chocolate! YUMM.
I wanted to add something to this review, so the new comments are at the end: Absolutely wonderful! And the closest I have found to the original Stella d'oro anisette sponge and toasts I used to get not only in flavor but in texture. They have the added benefit of being very easy to make, since there are no logs to form, and since they are soft when first removed from the oven, they won't crumble when you slice them. In fact, they come out so nicely sliced and even, they looked wonderful on my cookie tray for the holidays and made a very nice little gift when wrapped in festive holiday bags. I have also halved the recipe and made them in a 9" pan, adjusting for baking time. And they can be toasted a second time as long or as little as you prefer, so you can get the softer sponge texture rather than hard biscotti or toast texture easily. Excellent recipe, and one I highly recommend. I wanted to add this to my original review .... I had put these cookies on my Christmas Tray along with about 9 or 10 other kinds. A friend who I had given a platter to told me someome in her family is having a fund-raiser dinner to help with some high medical bills. I offered to donate some type of dessert or perhaps items they could package up and sell. She thanked me and then asked if I could make these anise cookies. She said everyone absolutely loved them and they were gone in an instant. They really stood out, it seems. Nice testimonial! Thank you for the recipe!