Italian Anise Cookies (Biscotti all’Anice)
Course: DessertCuisine: ItalianDifficulty: Easy36
cookies15
minutes10
minutes95
kcal30
minutes55
minutesIntroduction
Italian Anise Cookies (Biscotti all’Anice) are traditional Italian holiday treats that bring a touch of sweetness and nostalgia to any celebration. These soft, cake-like cookies are delicately flavored with anise extract, giving them a light licorice aroma that pairs perfectly with a simple sugar glaze and colorful sprinkles.
They’re often made for Christmas, weddings, and family gatherings—symbolizing warmth, joy, and togetherness. Whether you call them Biscotti all’Anice, Anginetti, or Italian Wedding Cookies, their tender crumb and classic flavor make them a timeless favorite across generations.
Ingredients
- For the Cookies
3 large eggs
¾ cup granulated sugar
½ cup unsalted butter, softened
1½ tsp anise extract (or adjust to taste)
2½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
2–3 tbsp milk (as needed for dough consistency)
- For the Glaze
1½ cups powdered sugar
2–3 tbsp milk
½ tsp anise extract (or vanilla, if preferred)
Nonpareil or rainbow sprinkles for topping
Directions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Prepare the Dough
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the anise extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft, slightly sticky dough forms.
If needed, add 1–2 tablespoons of milk to help bring the dough together. - Shape the Cookies
Scoop small portions of dough (about 1 tablespoon each) and roll them into balls.
Place them on the prepared baking sheets about 2 inches apart. - Bake
Bake for 8–10 minutes, or until the bottoms are lightly golden but the tops remain pale.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Make the Glaze
In a medium bowl, whisk together powdered sugar, milk, and anise extract until smooth and slightly thick but pourable. - Glaze and Decorate
Dip each cooled cookie top into the glaze, letting the excess drip off.
Immediately sprinkle with colorful nonpareils before the glaze sets.
Allow the glaze to dry for about 30 minutes before serving or storing.
Tips for Perfect Italian Anise Cookies
- For a milder flavor, replace half (or all) of the anise extract with vanilla or almond extract.
- Keep the dough soft — too much flour can make the cookies dense.
- Store cookies in an airtight container to keep them moist and cake-like.
- These cookies freeze beautifully (up to 2 months) — glaze after thawing for best texture.
Nutrition Facts (per cookie)
- Calories: 95
- Carbohydrates: 13 g
- Protein: 1.5 g
- Fat: 4 g
- Saturated Fat: 2.5 g
- Cholesterol: 25 mg
- Sodium: 50 mg
- Sugar: 7 g
Storage & Freezing
- At Room Temperature: Store in an airtight container for up to 5 days.
- To Freeze: Place baked (unglazed) cookies in an airtight container and freeze up to 2 months.
- To Thaw: Let thaw at room temperature, then glaze and decorate as usual.
FAQs
Q: What does anise taste like?
Anise has a mild, sweet flavor similar to black licorice — aromatic but not overpowering.
Q: Can I use anise seeds instead of extract?
Yes, but grind them first for a smoother texture. Use 1 teaspoon ground anise seeds per teaspoon of extract.
Q: Are these cookies crunchy or soft?
They’re soft and cake-like, not hard like traditional biscotti.
Q: Can I make them ahead?
Definitely! These cookies stay moist for several days and taste even better the next day.
Leave a Reply