Espresso Anise Recipes

ESPRESSO CHOCOLATE CHIP BISCOTTI

Espresso Chocolate Chip Biscotti image

These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield 22 to 24 cookies

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup turbinado sugar, plus extra for sprinkling
1 1/2 tablespoons espresso powder
1 teaspoon baking soda
1/2 teaspoon anise seed, lightly crushed
1/2 teaspoon salt
1 cup mini dark chocolate chunks (4 1/2 ounces)
3 large eggs, lightly beaten

Steps:

Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

ESPRESSO ANISE

Espresso Anise image

Make and share this Espresso Anise recipe from Food.com.

Provided by Alia55

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 ounce espresso
1/8 teaspoon anise extract

Steps:

Serve espresso in a small espresso cup and add extract.

Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 4, Carbohydrate 0.1, Sugar 0.1

HOT CHOCOLATE WITH ESPRESSO, LEMON, AND ANISE

Hot Chocolate with Espresso, Lemon, and Anise image

Categories Coffee Milk/Cream Hot Drink Alcoholic Chocolate Dessert Lemon Pernod Winter Bon Appétit Drink Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings.

Number Of Ingredients 7

Ingredients

4 cups milk (do not use low-fat or nonfat)
3/4 cup sugar
4 ounces unsweetened chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
2 tablespoons instant espresso powder
5 1/2-inch-wide strips lemon peel
6 tablespoons anise-flavored liqueur (such as sambuca)

Steps:

Combine all ingredients except liqueur in heavy large saucepan. Whisk over medium-high heat until chocolate melts and mixture is smooth and comes to boil. Remove from heat; mix in liqueur. Divide among cups and serve.

ESPRESSO ICEE WITH ANISE CREAM

Espresso Icee With Anise Cream image

This is from Cooking Light. I love it but if you do not like Sambuca (licorice flavor liqueur) then just omit it. Did not include the time it takes to freeze. Enjoy!!!

Provided by susie cooks

Categories Beverages

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups boiling water
1/4 cup packed light brown sugar
1 tablespoon instant espresso powder
1 1/4 cups light vanilla ice cream, softened
1/4 cup frozen fat-free whipped topping, thawed
1 1/2 teaspoons sambuca romana

Steps:

Combine water, sugar, and espresso in an 8 inch baking dish, stirring until sugar and espresso dissolve.
Cover and freeze for 45 minutes.
Stir espresso mixture with a fork. Continue to freeze mixture, stirring every 45 minutes, until completely frozen (about 4 hours).
Combine ice cream, whipped topping and liqueur.
Remove espresso mixture from freezer, "fluff" with fork.
Serve in a glass and top with whipped topping mixture.

Nutrition Facts : Calories 123.2, Fat 2, SaturatedFat 1.2, Cholesterol 11.1, Sodium 38.2, Carbohydrate 24.6, Fiber 0.1, Sugar 22.4, Protein 2.1

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