Italian Sicilian Anisette Easter Cookies recipe

 Free Organic Teeth Powder

Update 2:

3c flour
1c sugar
3/4c milk
2 eggs
1.5 tsp baking powder
3/4 cup organic shortening
just under 1 tsp anise extract

1c powdered sugar
3 tbsp milk

Bake 350f for 17 mins
makes 2 pans of cookies

Update 1:

2c flour
1/2c sugar
1/2c milk
1 egg
1 tsp baking powder aluminum free
1/4 cup + 2 TBSP  (3/8 cup) organic shortening
1 tsp lemon extract (OR 1/2 tsp anise extract)

4 tsp milk
1/2 cup powder sugar
1/2 tsp lemon extract (optional, not for anise version)

So my grandma made these for many years and she was way better at it than I am (I basically just got this recipe from allrecipes.com).  The difference is this one uses baking powder and hers used yeast so hers were more bready and dense which I liked more.  However this may be able to use less baking powder and may achieve a similar consistency if yeast isn't desired. (try 1/4 tbsp baking powder)

2 Cups White Flour

1/2 Cup sugar

1/4 cup milk (and more as needed to make cohesive dough)

1 egg

1/2 tbsp baking powder (aluminum free from sprouts)

3/8 cup Organic shortening (Organic shortening is palm oil from sprouts, grandma used crisco and that may taste a bit better)

1/2 tsp anise extract

mix the powdered ingredients (minus the sugar) together thoroughly.  Dissolve the sugar with the milk and warm to liquefy the shortening and mix in the egg.  Mix the liquid ingredients with the dry ingredients and form a somewhat stiff dough.

Bake 350 degrees for 17 minutes.

Frosting mix:
1/2 cup powdered sugar
1 tbsp warmed/hot milk (may need an extra splash)


3 eggs
4 teaspoons baking powder
2 teaspoons anise extract
3/4 cup sugar
4 cups all-purpose flour
3/4 cup organic shortening (or crisco)
1/2 cup milk
For the Glaze
2 cups powdered sugar
3-4 tablespoons milk
1 teaspoon anise extract

Butter or lard doesn't taste as good.  Organic shortening from sprouts is great, crisco may taste even better though, or go half and half.

Makes about 12 cookies (using egg size dough ball squashed down).  An egg can be placed on the center of each cookie to prevent it from rising too much in the middle (this is a traditional thing to do).

Here is anise bread, maybe a hybrid can be made:


    • 2 pkg. dry yeast
    • 1/2 c. warm water (105 to 115)
    • 1 c. milk, scalded and cooled
    • 1 c. sugar
    • 1/2 c. softened butter
    • 3 eggs, whole
    • 2 egg yolks, only
    • 1 tbsp. Anisette
    • 6 1/2 to 7 c. flour


    1. Dissolve yeast in warm water in a large bowl. Add Anisette, milk, sugar, butter and eggs and egg yolks. Beat in 2 1/2 cups flour until smooth. Stir in enough remaining flour to make dough easy to work with. Turn dough out onto a floured board. Knead until smooth. Put in a greased bowl, cover. Let stand in warm area until dough doubles (2 to 2 1/2 hours). Punch down. Divide into 4 parts. Shape each into a rope. Braid 2 at a time together. Place into greased round cake pan forming rings. Makes 2. Cover and let rise again for 45 minutes. Baste with butter and egg yolk for glaze. Sprinkle with multicolored decorator sprinkles. Bake at 375°F for 30 to 35 minutes or until brown. Serve warmed with butter.

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