Stella Doro Anisette Sponge Cookies Recipes
STELLA DORO ITALIAN RUM CAKE
This tastes like a real South Philly Italian Rum Cake without the trouble of making sponge cake. Try it, you will agree. I usually make mine with almond toast, because I don't like the taste of the anisette toast as much. Cook time is refrigerator time.
Provided by mandabears
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
- Brush cookies or spray cookies with rum.
- Pour prepared vanilla pudding over cookies.
- Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
- Cover cookies with prepared chocolate pudding.
- Cover chocolate pudding with Cool Whip.
- Refrigeate for at least 4 hours.
Nutrition Facts : Calories 139, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.7, Sodium 174.5, Carbohydrate 26.7, Fiber 0.7, Sugar 16, Protein 2.4
ANISETTE SPONGE BISCOTTI
Steps:
- Preheat oven to 350 Cream the butter & sugar until light & fluffy. Add the eggs one at a time & beat until well combined. Blend in the anisette. In another bowl, combine flour & baking powder ad mix well. Blend flour mixture into wet mixture until well incorporated. Dough will be sticky. Divide dough into 2 logs. Bake for 15 minutes or until set. Let cool 15 mins. Slice each log into thick biscotti. Return to oven & cook for 10 minutes. Sprinkle with powdered sugar.
ANISETTE TOAST
Anise flavored Italian biscotti-like cookie that is lighter and softer in texture. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime.
Provided by Linda
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 36.9 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 201.3 mg, Sugar 16.8 g
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