These crisp cookies are strongly flavored with fennel seeds and licorice flavored liqueur.
Recipe adapted from Rustica.
Note: In my opinion, these cookies taste best when allowed to rest overnight.
Spanish Anise Cookies
About This Recipe
|Yield:||makes about 2 dozen cookies|
|Active time:||20 minutes|
|Total time:||35 minutes, plus allowing the cookies to rest overnight|
|This recipe appears in:||Cookie Monster: Spanish Anise Cookies|
- 1/3 cup extra virgin olive oil
- 2 teaspoons fennel seeds
- 1 1/2 cups flour
- 1/3 cup sugar, plus more for sprinkling
- 2 teaspoons cinnamon
- zest of one medium orange
- 3 tablespoons anise liqueur, such as Sambuca
- 1 egg, lightly beaten
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Heat olive oil in a small saute pan over medium high heat. Add fennel seeds and saute just until fragrant, 30 seconds.
In a large bowl, whisk together flour, sugar, and cinnamon. Pour olive oil over mixture, stirring until well combined.
Add orange zest and liqueur, mixing until dough comes together. This may require a little water, so add a teaspoon at a time if necessary.
Lightly flour a clean work surface. Divide dough in two. Form one half of dough into a 1 inch log. Cut 1/8 inch circles from dough, placing cookies on the baking sheet. Repeat with second log of dough.
Brush each cookie with egg, then sprinkle with sugar. Bake cookies until golden and crisp, about 15 minutes.
Let cookies cool, then store in an airtight container. Let rest overnight.