Description
Crisp and aromatic Tuscan anise cookies with a delicate sweetness and signature crunch, perfect for dipping in coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 tablespoon anise seeds
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Whisk eggs and sugar together until pale and slightly thickened.
- Add melted butter and vanilla extract, mixing until smooth.
- In another bowl, combine flour, baking powder, salt, and anise seeds.
- Gradually mix dry ingredients into wet mixture to form a soft dough.
- Divide dough into two portions and shape into logs about 25 cm long.
- Place logs on baking sheet and bake for 25 minutes until lightly golden.
- Cool for 10 minutes, then reduce oven temperature to 160°C (320°F).
- Slice logs diagonally into 1.5 cm thick pieces.
- Arrange slices cut-side down and bake for 10–15 minutes, turning halfway, until crisp.
- Cool completely before serving.
Notes
- Double baking ensures the signature crunchy texture.
- Dough may be slightly sticky; lightly flour hands when shaping.
- Add almonds for a more traditional cantucci variation.
- Store in airtight container to maintain crispness.
- Great for dipping in coffee, tea, or milk.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
