Discover how to make Lemony Anise Cookies with this easy recipe. Zesty lemon and aromatic anise combine in crisp, golden cookies perfect for any occasion. Ready in about 1 hour.
YIELD
24 servingsPREP
15 minCOOK
40 minREADY
1 hrsChef Tips
- Room Temperature Eggs: Use eggs at room temperature for better emulsification with the sugar, resulting in a smoother batter.
- Grinding Star Anise: If using whole star anise, grind it finely with a mortar and pestle or spice grinder to avoid gritty texture. Sift the ground spice to remove larger pieces.
- Avoid Overmixing: When combining wet and dry ingredients, mix just until incorporated to keep the cookies light and crisp.
- Slicing Tip: Slice the loaf while warm to prevent crumbling. A serrated knife ensures clean cuts.
- Toasting Watch: Keep an eye on the cookies during toasting, as they can brown quickly. Adjust toasting time based on your oven.
Optional Variations
- Orange Anise Cookies: Replace lemon zest with orange zest for a sweeter citrus flavor.
- Almond Anise Cookies: Add ½ teaspoon almond extract alongside the vanilla for a nutty depth.
- Spiced Anise Cookies: Incorporate ¼ teaspoon ground cinnamon or cardamom with the star anise for a warmer flavor profile.
- Glazed Cookies: Drizzle cooled cookies with a simple glaze made from ½ cup powdered sugar and 1-2 teaspoons lemon juice for added sweetness.
Ingredients
Directions
- Preheat the Oven: Set your oven to 325°F (160°C). Grease a 12-inch loaf pan with butter or non-stick spray and lightly flour it to prevent sticking.
- Prepare Wet Ingredients: In a large mixing bowl, beat 4 large eggs and 1 cup of granulated sugar together using an electric mixer or whisk. Mix until the mixture is pale, frothy, and slightly thickened (about 2-3 minutes).
- Sift Dry Ingredients: In a separate bowl, sift together 2 cups of all-purpose flour, ½ teaspoon salt, and ½ teaspoon baking powder to ensure even distribution and remove lumps.
- Combine Mixtures: Gradually fold the sifted dry ingredients into the egg-sugar mixture using a spatula. Mix gently until just combined to avoid overworking the batter.
- Add Flavorings: Stir in ½ teaspoon vanilla extract, the zest of 1 medium lemon, and 1 teaspoon finely ground star anise. Ensure the star anise is evenly distributed for consistent flavor.
- Bake the Loaf: Spoon the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until the top is light golden brown and a toothpick inserted in the center comes out clean.
- Slice While Warm: Remove the loaf from the oven and let it cool in the pan for 5 minutes. Carefully transfer to a cutting board and, while still warm, slice into ⅓-inch thick pieces using a sharp serrated knife.
- Toast the Cookies: Arrange the slices in a single layer on a large, ungreased cookie sheet. Return to the oven and toast at 325°F (160°C) for 5-7 minutes, or until golden brown. Flip the slices and toast the other side for an additional 5-7 minutes.
- Cool and Serve: Transfer the cookies to a wire rack to cool completely. Serve with tea, coffee, or as a light dessert. Store in an airtight container for up to 1 week.
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