287 aniseed recipes

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Classic Italian aniseed cookies (anisbroetli or anise drops) made with whipped eggs, powdered sugar, and ground anise, dried overnight before baking for the signature crisp shell and soft middle.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Delicious, super easy and fast to make! Literally the easiest bread recipe in the world! And everyone will just love it.

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.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

Classic Italian pizzelle cookies flavored with anise and vanilla, pressed thin and crisp in a pizzelle iron. A simple batter that refrigerates well for baking anytime.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.