Post your favorite ANISE recipes!

[lisas3575]

I bought a container of ground anise from Penzey's to use in some biscotti, and I'd love to know what else I can use it in! Vegetarian recipes appreciated, but not necessary. TIA! :)

[KathrynY]

I have a recipe from a WW cookbook for a fruit salad/dessert that uses anise seed, but I imagine you could use a proportional amount of ground anise instead.

It's super easy, and great for summer with some light ginger cookies as dessert. I'm guessing at the proportions, since I'm not at home, but I'll check when I get back later this week.

1 cup fresh pineapple chunks
1 cup fresh strawberries, tops removed
1 tablespoon rum (I like Captain Morgan's spiced rum)
1 teaspoon anise seed

Toss all together and chill before serving to let flavors blend.

[stomkow]

Anise pizzelles!

of course, you'll need a pizzelle maker.... let me know if you need the recipe

[Anne]

You could add a little bit to one of your favorite quick bread recipes - a little goes a long way flavorwise.

[Susan]

Now I haven't made these but they caught my eye in this week's newspaper (Philadelphia Inquirer).

~Susan~

http://inq.philly.com/content/inquirer/2001/12/26/food/BEST26.htm

Wednesday, December 26, 2001

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Fig and Walnut Biscotti



"I've always loved the classic Mediterranean flavor combination of figs and anise," says Philadelphia cookbook author and former chef Aliza Green. She put the two together in her Fig and Walnut Biscotti, a recipe she shared with Food section readers on Jan. 21. Green intensifies the anise flavor by toasting the seeds in a small skillet on the stove top before grinding them.

Makes about 4 dozen

1 pound dried figs (or 1 pack age Calimyrna crown figs; see note)
1 1/2 pounds all-purpose flour, sifted and then measured to yield about 6 cups
3 tablespoons baking powder
3 tablespoons ground anise seed (or 2 teaspoons anise extract)
1/2 teaspoon salt
6 eggs
2 cups sugar
1 cup (2 sticks) unsalted butter, melted and cooled
1 pound walnuts

1. Remove and discard stems from the figs. Cut each fig into 6 to 8 pieces; set aside. Stir together the flour, baking powder, anise and salt; set aside.

2. Beat the eggs and sugar until light and fluffy, then stir in the melted butter. Stir in flour mixture, then figs and walnuts. (Dough will be somewhat stiff.)

3. Shape dough into 6 flat logs about 2 inches wide. Refrigerate for 30 minutes.

4. Place logs about 2 inches apart on parchment-paper-lined cookie sheets. Bake in a preheated 350-degree oven until logs are lightly browned outside but still soft inside, about 15 minutes. Remove from oven and let cool on wire racks for 20 minutes. Reduce oven temperature to 325 degrees.

5. With a sharp knife, slice biscotti on the diagonal into 1/2-inch-thick slices. Return slices to cookie sheets, flat side down. Bake for 10 minutes. Turn slices over and continue baking until lightly browned all over, about 5 to 10 more minutes.

6. Cool before storing in a tightly sealed container.

Note: Look for plump golden dried Calimyrna crown figs sold in rings (and sometimes on strings) in the supermarket produce aisle.

Per cookie: 218 calories, 5 grams protein, 28 grams carbohydrates, 14 grams sugar, 10 grams fat, 38 milligrams cholesterol, 81 milligrams sodium.



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© Philadelphia Newspapers Inc.