Best 5 Anise Drops Recipes
Welcome to the world of culinary delights, where the aroma of anise drops fills the air with a hint of sweetness and licorice. These timeless treats, often associated with holidays and special occasions, have captured the hearts of many with their distinctive flavor and charming appearance. From classic recipes passed down through generations to modern culinary twists, anise drops stand as a testament to the enduring appeal of traditional confectionery. In this article, we will embark on a journey to discover the best recipe for anise drops, exploring the essential ingredients, techniques, and variations that make this sweet creation so irresistible. Whether you are a seasoned baker or a novice cook looking to expand your culinary repertoire, join us as we delve into the art of crafting the perfect anise drop.
Here are our top 5 tried and tested recipes!
ANISE DROPS
My German grandmother used to make these every Christmas. She said using small eggs was a must.
Provided by JBS BOX
Categories World Cuisine Recipes European German
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.
- Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees F (175 degrees C) for 15 minutes.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 11 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 12.8 mg, Sugar 5.6 g
GERMAN ANISE DROPS (ANISSCHEIBEN)
Make and share this German Anise Drops (Anisscheiben) recipe from Food.com.
Provided by Olha7397
Categories Drop Cookies
Time 22m
Yield 4 doz
Number Of Ingredients 5
Steps:
- Beat the eggs, sugar, and anise oil until thick and piled softly.
- Sift flour and baking powder together, add in fourths to egg sugar mixture, blending thoroughly after each addition.
- Drop by teaspoonfuls 2 inches apart onto greased cookie sheets.
- Set cookie sheets aside in a cool place (not in refrigerator) 8 to 10 hours or overnight. Do not cover and do not disturb!
- Bake at 350°F 5 to 7 minutes. About 4 dozen cookies.
- Canadian Family Cookbook.
Nutrition Facts : Calories 425.9, Fat 3.4, SaturatedFat 1, Cholesterol 122.7, Sodium 64.3, Carbohydrate 90, Fiber 1.4, Sugar 50.3, Protein 9
ANISE DROPS
One of my mother's recipes that I loved when she made them at Christmas. Please note that yield is a big guess.
Provided by kmdipaolo
Categories Drop Cookies
Time 25m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs in a mixer at medium speed until fluffy. Then add sugar gradually. Continue to beat for 20 minutes more. Mix flour with baking powder and salt. Reduce the speed of the mixer, and add flour mixture to the eggs. Beat another 3 minutes. Add anise extract.
- Drop by teaspoonfuls onto a nonstick cookie sheet. Let stand at least 8 hours. Bake at 350 degrees for 10 minutes.
Nutrition Facts : Calories 100.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 31.7, Sodium 78, Carbohydrate 20.9, Fiber 0.3, Sugar 11.4, Protein 2.2
ANISPLATZELEN(SELF FROSTING ANISE DROPS)
Steps:
- Beat eggs at med. speed until fluffy and add sugar gradually, beating constantly. Continue to beat for 20 min. Reduce speed; add flour sifted with salt and baking powder; beat 3 min. Add anise. Drop by heaping tsp. on well greased and floured cookie sheet, swirling dough to make perfectly rounded cookie. Let stand for 8 hours to dry, better overnight. Bake at 325 degrees for about 10 min. or until cookies are creamy golden color, not brown, on the bottom. Store in airtight container.
ANISE DROPS
Steps:
- 1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl; set aside. 2. Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. Mix in anise extract. Reduce speed to low; mix in flour mixture. Transfer to a pastry bag fitted with a coupler or a 1/2-inch plain tip (such as an Ateco No. 806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart. 3. Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks using a spatula; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.
Tips:
- Use a candy thermometer: This is essential for ensuring that the sugar syrup reaches the correct temperature. If the syrup is too hot, the anise drops will be hard and brittle. If the syrup is not hot enough, the anise drops will be soft and sticky.
- Add the anise extract at the right time: If you add the extract too early, it will be cooked out and lose its flavor. Add it just before you remove the syrup from the heat.
- Stir the mixture during cooking: This will prevent the sugar from crystallizing and help to ensure a smooth texture.
- Let the mixture cool before cutting: This will help to prevent the anise drops from crumbling.
- Dust the anise drops with powdered sugar: This will help to keep them from sticking together.
Conclusion:
Anise drops are a delicious and easy-to-make candy that can be enjoyed by people of all ages. With their sweet and aromatic flavor, anise drops are a perfect treat for any occasion. They are also a great way to use up leftover egg whites. So next time you have a few extra egg whites on hand, be sure to give this recipe a try!
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