Anise Cookie Slices
Submitted by me
Tender cream cheese cookies flavored with star anise, shaped into logs, baked, then sliced and toasted crisp for twice-baked slices that melt on your tongue.
YIELD
48 slicesPREP
3 hrsCOOK
30 minREADY
These are biscotti’s softer, richer cousins: cream cheese and butter create a dough that’s tender rather than hard, flavored simply with star anise for a gentle licorice note.
You form the dough into long logs on a cookie sheet, bake them whole, then slice while still warm and return to the oven for a second bake that toasts them crisp.
The result is a cookie that’s sturdy enough to hold its shape but delicate enough to dissolve in your mouth, perfect with tea or coffee.
Kitchen Tips
- Chill 3 hours minimum: Cold dough shapes into logs more easily and holds its form during baking.
- Expect curdled-looking batter: When adding eggs, the mixture may look broken (that’s normal and will smooth out with flour).
- Form logs the length of the sheet: Use the full cookie sheet length for even baking.
- Slice at ¾ inch: Thicker slices stay tender inside while crisping on the edges.
Variations
- Add lemon zest: Grate in zest from one lemon for brightness that complements the anise.
- Dust with powdered sugar: After cooling, dust lightly with confectioners’ sugar for a sweet finish.
Ingredients
Directions
Cream together butter and cream cheese. Add sugar and beat until well blended.
Add eggs, one at a time, beating well after each addition.
(Mixture might look curdled.) Add remaining ingredients; mix well. Chill dough 3 hours.
Divide soft dough in half. On a 17 by 14 inch cookie sheet, form each half of dough into a roll 1½ inches wide and the length of the cookie sheet.
Bake in 350℉ (180℃) F oven 30 to 35 minutes.
Remove from oven and cut rolls into ¾ inch slices. Place on cookie sheets, cut side down, return to oven and bake 10 minutes or until toasted and crisp. Makes about 48 slices.
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