July 7th is National Anisette Day.
Anisette is a clear, very sweet liqueur made with anise seeds which gives it a strong licorice flavor.
5 teaspoons crushed aniseed
1-1/2 teaspoons crushed fennel seed
1-1/2 teaspoons crushed coriander
1, 750ml bottle of brandy (the cheap stuff works well)
9.6 oz. sugar syrup, optional
Grind all the seeds in a bowl with the back of a spoon and add them to the brandy.
Soak for 4 weeks then strain out the seeds.
Allow the haze to settle for a week then pour off the sediment.
Add sugar syrupy and shake.
Simple syrup 1 part water to 2 parts sugar, example: 2 cups water to 4 cups sugar
Combine sugar and water in a saucepan. Slowly heat over a medium heat, stirring occasionally. Keep below boiling. Once sugar is dissolved it’s done.
Italian Anisette Cookies
makes about 18
4 cups all-purpose flour
1 cup granulated sugar
1/2 cup milk
6 tablespoons baking powder
3/4 cup vegetable oil
1 tablespoon anise extract
1 teaspoon anise extract
1 cup powdered sugar
2 tablespoons hot water
Preheat oven to 375F.
In large bowl, mix flour, baking powder and sugar.
Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs.
Mix together until dough is sticky.
Oil fingers and pinch off dough in 1 inch pieces.
Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly.
Bake for 8 minutes.
Dip cookies in icing while warm.
Icing: Blend 1 teaspoon anise extract, powdered sugar and enough hot water to form a smooth icing.
Anise has a distinct flavor and people either like or don’t like it. Do you give it a thumbs up or thumbs down?
image by JPS68, Wikimedia.org