SPECIAL “ALMOND ANISE COOKIES”


We jazzed up this classic anise-flavored cookie with Almond Paste and almond flour.

It created a fabulous combination! 

Oil replaces butter for a super moist cookie!

Different colored nonpareils or sprinkles can be changed up according to season or occasion.

 

 

TIME
10 minutes to assemble
9-11 minutes per tray to bake

Yield: 44-46 cookies

 

INGREDIENTS:

  • 1/2 cup safflower oil
  • 1/3 cup Half & Half*
  • 1 egg and 1 egg white
  • 2 teaspoons anise extract
  • 1-7 oz box almond paste, grated
  • 2/3 cup sugar
  • 2 cups all-purpose flour
  • 1 cup almond flour/meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Your favorite glaze or ours
    Optional: white or colored nonpareils or sprinkles
    *Substitute almond milk or coconut milk for cow’s milk for a lactose free cookie

 

METHOD

Step 1
Preheat oven to 375°F. Line 2-3 baking sheets with parchment*.

Step 2
Add oil, Half & Half, egg, egg white and anise to a medium bowl. Whisk until combined.

Step 3
Add Almond Paste, sugar, flour, almond flour, baking powder and salt to a food processor fitted with a metal blade.

Process until texture of fine crumbs.

This step can be made with a mixer but doesn’t get as finely chopped. Add to liquid ingredients and mix until dough comes together.

Step 4
Fill and level off dough in a 1 tablespoon size cookie scoop with a wire release.

Drop onto cookie sheet about 2 inches apart. Scoop, level off and drop enough dough to fill one cookie sheet.

Then roll in hands to form balls all at once. This technique saves time. If batter is sticking to scoop; dip cookie scoop into flour or confectioner’s sugar to help release cookies.

Step 5
Bake 9-11 minutes or until bottoms of cookie are just golden.

Make favorite glaze (or use ours; see note) while first tray of cookies is cooking. Remove warm cookie from baking sheet to wire rack.

Dip each cookie into glaze of choice and place back onto wire rack to finish cooling.

If desired, sprinkle with optional nonpareils or sprinkles while glaze is wet. Repeat until all cookies on tray are dipped. Bake remaining cookies, dipping and cooling.

 

*TEST KITCHEN TIP:
If cookie sheets are dark colored then line with 2 sheets parchment or decrease cooking time by 1-2 minutes.

 

NOTE:

Our favorite glaze for this cookie is:

Whisk 2 tablespoons warmed Half & Half with 1/2 teaspoon anise extract and 1/2 teaspoon almond extract.  Sift in 1 1/4 cups confectioner’s sugar and mix until smooth.

 

 

Source: Odense

 

__________________________________

If you want to print recipe (or save PDF) without ADS, click on the yellow button “Print Friendly”.

Print Friendly, PDF & Email

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous POLPETTE ALLA BIRRA (ITALIAN BEER MEATBALLS)
Next ALMOND POUND CAKE

No Comment

Leave a Reply