Anise Toasties Recipes

ANISE TOAST

Steps:

• In a large bowl, beat all eggs, then add sugar, oil, and remaining ingredients.
• Spread the batter on a cookie sheet. Place in 350° oven for 20 minutes.
• Remove from oven and cut into squares while it is still hot.
• Put back into oven for 5 minutes and remove. Makes a great little add on to ice cream and other flavorful desserts.

ANISETTE TOAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
• Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

ANISE TOASTIES

Steps:

• Heat oven to 325°F
• Grease and flour a 15 X 10X 1- inch jelly roll pan.
• In a large bowl, blend cake mix, oil and eggs at low speed until moistened, beat 2 minutes at highest speed.
• Fold in anise seed and almonds.
• Bake at 325F for 20 to 30 minutes or until golden brown.
• Cool 5 minutes.
• With a sharp knife, cut three equal strips lenghthwise, cut 12 strips crosswise.
• Place bars 2 inches apart on ungreased cookie sheets.
• Increase temperature to 350F and bake for 8 to 12 minutes, or until cut side begins to toast.
• Remove from cookie sheets immediately; cool 10 minutes.
• Sprinkle with powdered sugar. Store loosely covered.