I was in the mood to bake something yesterday afternoon, but I wasn't sure what I should make. So I turned to my friend Stephan for inspiration, and he recommended this recipe from Giada De Laurentiis. I was skeptical at first because I've never baked with anise and am not a huge fan of licorice. But I decided to try it anyway because Stephan has never given me a bad recommendation. These "cookies" turned out to be biscotti, although not as hard. They taste a little like shortbread, but the texture is light and crisp. Unfortunately, or perhaps not depending on how you look at it, the anise is barely detectable. I tasted a hint of it in one bite, but it was so subtle I can't be sure that's even what I was tasting. I will attribute this to the fact that the recipe calls for ground anise, but all I could find at the store was anise seeds. I put the seeds in the food processor because I don't own a mortar and pestle, but it just didn't do the trick. So now I am really curious what they were supposed to taste like. They turned out really well despite my blunder, but I'm not sure that I will make them again any time soon because they are totally not on my diet. I will be making Stephan and Patrick finish the rest of them--I'm sure neither will complain about it.
Chocolate Anise Cookies
- 2 C all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 C sugar
- 1/2 C (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 tsp ground anise seed
- 1 C semisweet chocolate chips (I used bittersweet)
Preheat the oven to 350 degrees°. Line a large heavy baking sheet with parchment paper.
Whisk the flour, baking powder, and salt in a medium bowl to blend.
Using an electric mixer, beat the sugar and butter in a large bowl to blend.
Beat in the eggs 1 at a time.
Add the flour mixture and beat just until blended.
Add the ground anise seed and mix well.
Stir in the chocolate chips.
Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.
Bake until light golden, about 30 minutes. Cool 30 minutes.
Using a serrated knife, cut the log into 1/2- to 3/4-inch-thick slices.
Arrange the cookies cut side down on the baking sheet.
Bake the cookies until pale golden, about 15 minutes. 
1 comments:
Keturah,
Are you sure you're not Italian? Maybe you and Giada were separated at birth!
Thank you so much for sharing these cookies with me. My grandmother used to make anisette cookies and I have to admit that yours were as good, if not better (can't believe I'm saying that) than hers. The texture was perfect, the chocolate sublime, and the aroma, to me, was like that of the classic pizzelle cookies that I would steal from my beloved Nana's kitchen during the holidays when I was a little kid (come to think of it, I did it as an adult too).
I didn't find the anise flavor to be too faint or nonexistent. My taste buds have memory; they fondly recalled the delicate scent of anise. I know that scent as well as I know my own name. I distinctly sensed anise's inviting essence in just the right amounts. You have to venture beyond the cookie's glorious texture and travel past its bittersweet chocolate's beauty before you're standing at anise's door... you just have to allow yourself the patience to absorb it. If you tasted them when they were hot, you may have missed your turn... and if the anise hit you in the face upon first bite, the cookies would have been a failure. Texture sings lead, chocolate is the rhythm, and anise is the backup singer.
So, in case your readers don't see where I'm going with this, let me be clear... I loved these cookies. I don't mean to gush (too late, I'm afraid; I'm getting sentimental in my old age), but for me, these cookies offered not only great flavor, but also pleasant memories. You went beyond simply making cookies for a friend; it's like you handed me a time machine. I am very grateful.
Bravo, Keturah! Exceptionally well done.
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