aniseed

This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don’t like anise seeds, you might enjoy their fragrant notes in this recipe, but you can always use sesame seeds instead. Or leave them out altogether — these cookies are still good with just sugar (use turbinado if you don’t have sanding or sparkling sugar). You can keep the rolled-out dough in the freezer, and throw it in the oven for a dinner party. With a little sorbet or ice cream, you have a dessert ready for company.

Brown Sugar-Anise Cookies

all-purpose flour,

cornstarch

salt

unsalted butter (2 sticks), softened

110 grams light brown sugar

vanilla paste vanilla bean

anise seeds

50 grams sanding or sparkling sugar

Heat oven to 350 degrees. Combine 2 cups flour, the cornstarch and salt in a medium bowl, and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla paste and beat on medium speed until well combined, scraping bowl as needed.

Add the flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Divide dough in two, wrap each piece in plastic wrap, and flatten into disks. Chill until firm, at least 1 hour and up to 3 days.

Place one piece of dough on a lightly floured sheet of parchment, or a silicone baking mat, and flour both sides of the dough and the rolling pin. Roll dough into an oblong oval that is roughly 7-by-10 inches and a generous 1/4-inch thick. Prick all over with a floured fork. Repeat with the second piece of dough. Slide rolled dough on parchment paper onto a baking sheet, and freeze until firm, about 10 minutes.

Lightly beat the egg white with 1 teaspoon water to thin it out. Lightly brush the top of the dough with the egg white, and sprinkle with the anise seeds, pressing gently to adhere. Sprinkle with the sanding sugar, then bake until turning deeply golden at the edges, 15 to 17 minutes.

Let cool on the baking sheet. After about 5 minutes, use a knife, pastry wheel or pizza cutter to cut crosswise into 3/4-inch strips. Alternatively, let cool and serve whole, allowing guests to break into pieces. Cookies will keep in an airtight container at room temperature for 1 week.

Love to eat Good & Plentys? These licoricey meringues from <a href="http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/maurice-luncheonette">Måurice</a> are for you.

Aniseed-Almond Meringues

sugar

almonds

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

Bon Appétit

Preheat oven to 200°. Toast 1 Tbsp. aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Using an electric mixer on high speed, beat egg whites until frothy, about 1 minute.

With motor running, gradually add granulated sugar and beat until medium peaks form, 8–10 minutes. Then gradually add powdered sugar and beat until stiff peaks form, about 5 minutes longer. Fold in aniseed.

Spoon meringue onto a parchment-lined baking sheet, top with almonds and more aniseed, and bake until dry, 2–2½ hours. Turn off heat and let cool in oven.

A hearty, spice-forward sourdough with ground aniseed, barley malt syrup, and a silky buckwheat flour scald. The anise brings a warm, licorice-sweet aroma while the buckwheat's nutty, mineral qualities keep everything balanced.

Scalded Buckwheat and Malt Sourdough Bread

high-extraction wheat flour

water

sourdough starter

buckwheat flour

boiling water

whole wheat flour

All of the flour scald

fine sea salt

ripe levain

barley malt syrup

ground aniseed

Prepare the levain — 9:00 a.m.Mix the levain ingredients in your favorite jar and leave covered at 74-76°F (23-24°C) to ripen for 3 hours.

Prepare the flour scald — 9:10 a.m.In a small bowl, pour the boiling water over the buckwheat flour. Stir until a paste forms, adding a small splash more boiling water if very dry. Cover and set aside.

Autolyse — 11:00 a.m.Warm or cool the water so the mixed dough reaches 78°F (26°C). Combine the flour, water, and scald in a large bowl. Mix with wet hands until no dry bits remain. Cover and rest for 1 hour.

Mix — 12:00 p.m

Add the levain, salt, and a splash of water to the dough. Mix thoroughly, then knead using slap and fold or bowl folds for about 5 minutes until smoother. Rest 10 minutes. If the dough can handle it, add remaining water and knead another 3-5 minutes. Add the malt syrup and aniseed; mix until distributed. Transfer to a bulk fermentation container. If using a spiral mixer, mix at low speed until combined, increase to medium for 3 minutes, rest 5 minutes, then mix at medium for 3 more minutes while slowly adding the remaining water. Add the malt and aniseed at low speed for 1 minute. (See the expanded mixing directions above, if needed.)

Bulk fermentation — 12:30 p.m. to 3:30 p.m

Bulk ferment for 3 hours at 74-76°F (23-24°C), performing 2 sets of stretches and folds at 30-minute intervals. After the second set, let the dough rest covered until bulk completes. Aim for about 30% rise.

Preshape — 3:30 p.m

Turn the dough onto a clean surface. Divide in half and preshape each piece into a loose round. Rest uncovered for 30 minutes.

Shape — 4:00 p.m

Spread white sesame seeds on a towel or sheet pan. Flour the tops of the rounds, flip onto a lightly floured surface, and shape into boules using your preferred method. Invert onto the sesame seeds, then transfer seam-side up to 10-inch proofing baskets.

Proof — 4:15 p.m. to 9:00 a.m. (next day)

Cover baskets with reusable plastic bags and seal. Refrigerate overnight.

Bake — 9:00 a.m

Preheat oven to 450°F (230°C) with your Dutch oven, combo cooker, or baking surface in the bottom third. Turn dough onto parchment, score, and transfer to the hot vessel. Bake covered (or with steam) for 20 minutes, then uncovered for 30 minutes more until internal temperature reaches 204°F (95°C) and crust is deeply colored. Cool 1-2 hours before slicing.

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