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.

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Brown Sugar-Anise Cookies

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Top 2 aniseed recipes from across the web

The most viewed aniseed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brown Sugar-Anise Cookies

Aniseed-Almond Meringues

The most viewed aniseed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine