Anise Extract

Italian Cheesecake

Prep Time: 25 mins, Cook Time: 50 mins, Additional Time: 3 hrs, Total Time: 4 hrs 15 mins, Servings: 24, Yield: 3 9-inch cheesecakes

Ingredients:

• 4 eggs

• 2 cups white sugar

• 1 tablespoon vanilla extract

• 1/2 teaspoon anise extract

• 1/2 teaspoon grated lime zest (Optional)

• 1/2 teaspoon grated lemon zest (Optional)

• 2 pounds ricotta cheese

• 6-ounce bag semisweet chocolate chips

• 1/2 tablespoon all-purpose flour

• 3 (9-inch) prepared graham cracker crusts

Directions:

1. Preheat an oven to 375 degrees F (190 degrees C).

2. Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla extract, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold into the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.

3. Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

Orange-Anise Crepes

Prep Time: 10 mins, Cook Time: 10 mins, Additional Time: 8 hrs, Total Time: 8 hrs 20 mins, Yield: 6 servings

Ingredients:

• 4 large eggs

• 1 cup milk

• ¾ cup orange juice

• 1 tablespoon anise extract

• 1 cup all-purpose flour

• 2 tablespoons butter, divided

• Sugar, for dusting

Directions:

1. Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.

2. To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble. When lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with the remaining batter. To serve, sprinkle crepes with sugar.

Biscotti

Prep Time: 15 mins, Cook Time: 40 mins, Additional Time: 15 mins, Total Time: 1 hr 10 mins, Yield: 36 biscotti

Ingredients:

• 1 cup white sugar

• ½ cup vegetable oil

• 3 large eggs

• 1 tablespoon anise extract

• 3 ¼ cups all-purpose flour

• 1 tablespoon baking powder

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line them with parchment paper.

2. Beat sugar, oil, eggs, and anise extract together in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.

3. Divide the dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets, and press the dough down to a 1/2-inch thickness.

4. Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.

5. Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.

6. Bake until lightly toasted and golden brown, 6 to 10 minutes per side.

Pfeffernusse Cookies

Prep Time:15 mins, Cook Time:15 mins, Additional Time:2 hrs, Total Time:2 hrs 30 mins, Yield:36 cookies

Ingredients:

• ½ cup molasses

• ¼ cup honey

• ¼ cup shortening

• ¼ cup butter

• 2 large eggs

• 4 cups all-purpose flour

• ¾ cup white sugar

• ½ cup brown sugar

• 2 teaspoons anise extract

• 2 teaspoons ground cinnamon

• 1 ½ teaspoons ground cardamom

• 1 ½ teaspoons baking soda

• 1 teaspoon ground cloves

• 1 teaspoon ground nutmeg

• 1 teaspoon ground ginger

• 1 teaspoon ground black pepper

• ½ teaspoon salt

• 1 cup confectioners' sugar for dusting

Directions:

1. Place molasses, honey, shortening, and butter in a medium saucepan over medium heat; stir until well combined.

2. Remove from heat and cool to room temperature; beat in eggs.

3. Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt in a large bowl.

4. Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.

5. Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.

6. Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.

7. Dust cookies with confectioners' sugar. Store in an airtight container.

Italian Anisette Cookies

Prep Time:20 mins, Cook Time:10 mins, Total Time:30 mins, Yield:3 dozen

Ingredients:

Cookies:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 stick unsalted butter (8 tablespoons), at room temperature

• 3 large eggs, at room temperature

• 1/2 cup granulated sugar

• 1/4 teaspoon kosher salt

• 2 teaspoons anise extract

Icing:

• 1 cup powdered sugar

• 2 tablespoons whole milk

• 1/4 teaspoon anise extract

• 1 tablespoon nonpareils

Directions:

Make the cookies:

1. Place 2 1/2 cups all-purpose flour and 2 teaspoons baking powder in a medium bowl, and whisk to combine.

2. Cut 1 stick of room temperature unsalted butter into 8 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add 1/2 cup granulated sugar and 1/4 teaspoon kosher salt to the bowl with the butter. Beat with the paddle attachment on high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Beat in 3 large room temperature eggs one at a time, waiting until each is incorporated before adding the next.

3. Add 2 teaspoons of anise extract and beat on medium speed until combined. Add the flour mixture and beat on the lowest speed until just combined, 30 to 45 seconds.

4. Cover and refrigerate the dough for 30 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

5. Scoop 1 tablespoon portions of dough, and roll each one into a ball. Place on the baking sheets about 1 1/2 inches apart, up to 20 cookies per sheet.

6. Bake for 5 minutes. Rotate the baking sheets from top to bottom and front to back. Continue to bake until cracked on top and light golden-brown on the bottom, about 5 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.

Make the icing:

1. Place 1 cup powdered sugar, 2 tablespoons whole milk, and 1/4 teaspoon anise extract in a small bowl. Whisk until smooth and no lumps remain.

2. Place the wire rack with the cookies over a baking sheet. Dip the top of each cookie in the icing, let any excess drip off, and return to the wire rack. Sprinkle 1 tablespoon nonpareils evenly over the cookies. Let it sit until the icing sets, at least 1 hour.

Recipe Notes

Make ahead: The cookies can be baked up to 1 day ahead before icing and decorating. Store in an airtight container at room temperature.

Storage: Store iced cookies in an airtight container at room temperature for up to 1 week.

Pastia

Prep Time:15 mins, Cook Time:1 hr 15 mins, Total Time:1 hr 30 mins, Yield: 9x13 inch baking dish

Ingredients:

• ½ pound thin egg noodles, cooked

• ½ cup butter

• 1 ½ cups white sugar

• 1 quart milk

• 1-pint heavy cream

• 1 ounce anise extract

• 3 tablespoons vanilla extract

• 12 eggs

• 8 ounces ricotta cheese

Directions

1. Preheat oven to 300 degrees F (150 degrees C).

2. In a large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs, and ricotta. Spoon into a 9x13-inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

Classic Anise Pizzelle

Prep Time:15 mins, Cook Time:20 mins, Total Time:35 mins, Yield:3 dozen cookies

Ingredients:

• 6 large eggs

• 1 ½ cups white sugar

• 1 cup butter, melted and cooled

• 2 tablespoons anise extract

• 3 ½ cups all-purpose flour

• 4 teaspoons baking powder

Directions

1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted butter and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.

2. Drop batter by rounded spoonful’s onto your pizzelle iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Anise-Flavored Italian Easter Bread

Prep Time:15 mins, Cook Time:20 mins, Additional Time:1 hr 25 mins, Total Time:2 hrs, Servings:10

Ingredients:

• 3 cups all-purpose flour, divided

• ¼ cup white sugar

• 1 teaspoon salt

• .25-ounce package rapid-rise yeast

• ⅔ cup milk

• 1 teaspoon anise extract

• 2 tablespoons butter at room temperature

• 2 large eggs

• 1 egg, beaten

• ½ tablespoon colored candy decorating dragées, or as desired

Directions

1. Mix 1 cup of flour with sugar, salt, and yeast in a bowl; stir well. Place milk and anise extract into a small saucepan over low heat; warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.

2. Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let the dough rest for 10 minutes; cut the dough into halves.

3. On a floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)

4. Grease a baking sheet; lay the loaf onto the prepared sheet and cover with a damp towel. Let the dough rise until doubled, about 1 hour. Brush the loaf with beaten egg, and sprinkle with colored decorating dragees.

5. Preheat the oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to a wire rack immediately after baking to cool.

Licorice Caramels

Prep Time: 10 mins, Cook Time: 30 mins, Additional Time: 2 hrs 20 mins, Total Time: 3 hrs, Servings:64

Ingredients

• 1 cup butter

• 2 cups white sugar

• 14-ounce can of sweetened condensed milk

• 1 cup corn syrup

• ⅛ teaspoon salt

• 1 teaspoon anise extract

Directions

1. Line a 9x9-inch dish with buttered foil.

2. In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup, and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise. Pour into prepared pan. Let cool completely, several hours.

3. To cut, turn out of the pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.

Anise Thai White Tea

Serves 4

Ingredients:

• 8 bags White Tea (can substitute black tea)

• 1 quart of water

• 1/4 tsp Anise Extract

• 1/4 cup Coconut Milk

Directions:

1. Boil water and steep tea for 3-4 minutes, then cool down in an ice bath until room temperature.

2. Add anise extract and coconut milk, and keep refrigerated until use.

3. Stir before serving.

Spiced Pandan Kaya

Servings: 4

Ingredients:

• 2 Eggs + 2 Egg Yolks

• 2/3 cup Fine Caster Sugar

• 1 tbsp Cornstarch

• 1 tsp Anise Extract

• 2 Cinnamon Sticks

• 1/2 tsp Black Pepper, Whole

• 1 tbsp Sugar

• 1 tbsp Water

• 1 cup Coconut Milk

• 1 tsp Pandan Extract

• 1 tsp Vanilla Extract

• 1/2 tsp Salt

Directions:

1. In a bowl, whisk together eggs, egg yolks, sugar, and cornstarch until smooth and slightly thickened. Set aside.

2. In a sauté pan, toast cinnamon and black peppercorns until fragrant. Add water and sugar, and cook until the sugar has caramelized. Remove from heat.

3. In a saucepot, over medium heat, combine caramelized spices, coconut milk, pandan extract, anise extract, vanilla, and salt. Heat, stirring, until mixture reaches 160°F. Slowly temper warm milk into the egg mixture.

4. Return tempered egg mixture to heat and cook, stirring constantly, until thickened. Remove from heat and cool completely. Hold refrigerated and use as desired.

Tips:

This custard is traditionally spread on toast for breakfast, but try it on anything from fruit tarts to this Mille Crepe Cake.

If pandan extract is unavailable, puree pandan leaves in water and strain out solids. Use 1 tablespoon of this liquid for every teaspoon of extract.

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