|
National Anisette Day
July 2
Anisette is a clear, very sweet liqueur
made with anise seeds which gives is a strong licorice
flavor.
Homemade Anisette
5 teaspoons crushed aniseed
1-1/2
teaspoons crushed fennel seed
1-1/2 teaspoons crushed coriander
1, 750ml
bottle of brandy (the cheap stuff works well)
9.6 oz. sugar syrup,
optional
Grind all the seeds in a bowl with the back of a spoon and add
them to the brandy.
Soak for 4 weeks then strain out the seeds.
Allow the
haze to settle for a week then pour off the sediment.
Add sugar syrupy and
shake.
Simple syrup 1 part water to 2 parts sugar, example: 2 cups water
to 4 cups sugar
Combine sugar and water in a saucepan. Slowly heat over a
medium heat, stirring occasionally. Keep below boiling. Once sugar is dissolved
it's done.
Italian Anisette Cookies
makes about
18
4 cups all-purpose flour
1 cup granulated sugar
1/2 cup
milk
2 eggs
6 tablespoons baking powder
3/4 cup vegetable oil
1
tablespoon anise extract
icing
1 teaspoon anise extract
1
cup powdered sugar
2 tablespoons hot water
Preheat oven to
375F.
In large bowl, mix flour, baking powder and sugar.
Make a well in
the center and add oil, milk, 1 tablespoon anise extract, and eggs.
Mix
together until dough is sticky.
Oil fingers and pinch off dough in 1 inch
pieces.
Roll into a ball and place on a lightly greased cookie sheet, 1 inch
apart, flatten top slightly.
Bake for 8 minutes.
Dip cookies in icing
while warm.
Icing: Blend 1 teaspoon anise extract, powdered sugar and enough
hot water to form a smooth icing.
|
