Chocolate Anise Bark Recipes

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CHOCOLATE ANISE COOKIES



Chocolate Anise Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield about 2 dozen

Number Of Ingredients 8

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon ground anise seed
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
  • Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
  • Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

CHOCOLATE ANISE BARK



Chocolate Anise Bark image

Categories     Chocolate     Dessert     Cherry     Cashew     Edible Gift     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 pieces

Number Of Ingredients 5

1 teaspoon anise seeds
1/3 cup dried tart cherries
1/3 cup dried apricots, coarsely chopped
1/3 cup salted roasted cashews, coarsely chopped
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Steps:

  • Line a small baking sheet with foil and chill.
  • Finely grind anise in an electric coffee/spice grinder.
  • Stir together cherries, apricots, and cashews.
  • Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
  • Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
  • Chill until firm, about 30 minutes, then break into pieces.

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