84 anise cake recipes

German springerle Christmas cookies: anise-scented egg-and-sugar dough pressed with carved wooden molds, dried overnight, and baked low to set the embossed pattern.

An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

It all began in a small village in the Black Forest of Germany, where a group of mischievous elves tried creating a cookie to make people dance joyfully. They stumbled upon anise, a magical spice with a sweet and licorice-like flavor, and decided to use it in their cookie recipe.

German Christmas cookies (Anisplaetzchen style) flavored with anise seeds and rolled thin for cutting into shapes. A heritage holiday recipe that scales generously for a large cookie tray.

The name translates to pepper nuts in German, Danish and Dutch, describing their spicy taste as well as the fact that the recipe calls for a small amount of pepper.

A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.

Traditional German Springerle cookies with anise oil, stamped with carved molds and dried overnight before baking to a pale straw color. This heirloom recipe makes 72 delicate, picture-perfect cookies.

Lemony anise hyssop tea bread is a fragrant herb-laced loaf with bright citrus zest, toasted walnuts, and a tender, buttery crumb. A garden-to-table baking project for herb growers.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.