Best 5 Italian Anisette Liqueur Recipes
In the realm of Italian liqueurs, anisette stands out as a classic digestif with a rich and complex flavor profile. Its origins can be traced back to the 13th century, and it has since become an integral part of Italian culture, enjoyed for its unique taste and versatility in cocktails and culinary creations. Whether you're a seasoned mixologist or an aspiring home cook, discovering the best recipe for Italian anisette liqueur is an adventure that promises to tantalize your taste buds and immerse you in the traditions of this captivating spirit.
Let's cook with our recipes!
ANISETTE
If you could bottle a winter evening by the fire, it would look and taste like our anisette liqueur. Coriander and fennel seeds and star anise turn into a spicy digesif that you can enjoy on its own or mixed with water for a lighter drink. Seal them with our label ( get the template here), and revelers will saluteyou when they pop them open.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 2h40m
Yield Makes eight 8-ounce bottles
Number Of Ingredients 5
Steps:
- In a mortar and pestle, or a resealable bag and rolling pin, crush anise pods and fennel and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute. Divide between 2 quart-size glass jars, then divide vodka evenly between jars. Let cool completely. Screw lids onto jars, shake gently, and let stand in a cool, dark place 5 days.
- Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids. In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely, then refrigerate until cold, 1 hour. Divide among eight 8-ounce gift bottles. Bottles will keep in refrigerator up to 6 months. To serve, pour 1.5 ounces directly over ice, or add 1 part anisette and 3 parts cold water to a glass filled with ice.
ITALIAN ANISETTE COOKIES
Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.
Provided by Phil Franco
Categories Dessert
Time 30m
Yield 42 cookies, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
- In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
- Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
- Cover; refrigerate dough for several hours.
- Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
- Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
- Using a spatula, transfer cookies to a wire rack to cool.
- To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
- Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
- Makes approximately 3 1/2 dozen cookies.
Nutrition Facts : Calories 524.8, Fat 10.8, SaturatedFat 5.6, Cholesterol 91.3, Sodium 442.1, Carbohydrate 100.1, Fiber 1.5, Sugar 54.5, Protein 8
HOMEMADE ANISETTE
Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling.
Provided by Annisette
Categories European
Time P1m5DT15m
Yield 1 recipe
Number Of Ingredients 5
Steps:
- Place aniseed, fennel seed, and coriander in a bowl.
- Grind all the seeds using the back of a spoon.
- Add the ground seeds to the brandy.
- Allow the mixture to soak for 4 weeks and then strain out the seeds.
- Allow the haze to settle for a week then pour off the sediment.
- Add the simple syrup and shake.
- To Make Simple Syrup: Add 1 part water to 2 parts sugar.
- Combine sugar and water in a saucepan.
- Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
- The syrup is finished once the sugar is dissolved.
Nutrition Facts : Calories 7576.3, Fat 2.6, SaturatedFat 0.1, Sodium 30.8, Carbohydrate 8.3, Fiber 3.9, Protein 2.7
ITALIAN ANISETTE COOKIES
Old Italian recipe.
Provided by Heather
Categories World Cuisine Recipes European Italian
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, mix flour, baking powder and white 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.
- To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 39.5 g, Cholesterol 21.2 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 92.5 mg, Sugar 18.1 g
ANISETTE COOKIES I
My family calls these "Italian Cookies". They can be made with Anisette or with Anise flavoring. The orange juice adds nice flavor. They are a cake-like cookie that is a Christmas tradition in my family. (They get huge due to all the baking powder, so do not roll too large).
Provided by LLYONS
Categories World Cuisine Recipes European Italian
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
- Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled.
- Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 15.2 g, Cholesterol 18.1 mg, Fat 2.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 41 mg, Sugar 5.9 g
Tips:
- Choose high-quality anise seeds. The flavor of your anisette liqueur will depend on the quality of the anise seeds you use. Look for plump, fragrant seeds that are free of mold and debris.
- Toast the anise seeds before using them. Toasting the anise seeds will help to release their flavor and aroma. To do this, place the seeds in a dry skillet over medium heat. Cook for 3-5 minutes, stirring constantly, until the seeds are fragrant and slightly browned.
- Use a neutral-flavored alcohol. Vodka is a good choice for anisette liqueur, as it has a clean, neutral flavor that won't overpower the anise flavor. You can also use other neutral-flavored spirits, such as gin or white rum.
- Sweeten the liqueur to taste. The amount of sugar you add to your anisette liqueur will depend on your personal preference. Start with a small amount of sugar and add more to taste until you reach the desired sweetness.
- Let the liqueur age before drinking it. Anisette liqueur will improve in flavor if you let it age for a few weeks or months before drinking it. To age the liqueur, store it in a cool, dark place in a sealed container.
Conclusion:
Anisette liqueur is a delicious and versatile liqueur that can be enjoyed on its own or used in a variety of cocktails and desserts. With its sweet, anise flavor, anisette liqueur is a great addition to any home bar.
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