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Anise and Almond Cookie Recipe

Learn how to make these fragrant anise & almond cookies with our quick and easy recipe! The perfect balance of aromatic spice and nutty sweetness, these cookies bake up with crisp edges and tender centers. Master this simple cookie recipe for an impressive addition to your baking repertoire.

Prep

25 mins

Cook

12 mins

Serve

24

Kcal

120

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking powder</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">2 teaspoons ground anise seeds (or 1 tablespoon anise extract)</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1/2 teaspoon almond extract</li><li class="ingredients-single-item">3/4 cup sliced almonds, lightly toasted and cooled</li><li class="ingredients-single-item">1/4 cup granulated sugar (for rolling)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze, trust me!</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, salt, and ground anise seeds until well combined. If you're using anise extract instead of ground seeds, you'll add that with the wet ingredients later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl, cream the softened butter and 3/4 cup sugar together using an electric mixer on medium speed. Keep going for about 3 minutes until the mixture becomes pale and fluffy – this creates air pockets that help your cookies get that lovely texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the egg and beat until fully incorporated, about 1 minute. Then mix in the vanilla extract, almond extract, and anise extract (if using instead of ground seeds). Scrape down the sides of the bowl with a rubber spatula to make sure everything's evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. Over-mixing will develop the gluten and make your cookies tough, so take it easy here!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gently fold in the toasted, cooled sliced almonds with a spatula until evenly distributed throughout the dough. The dough will be somewhat soft but should hold together well.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Place the remaining 1/4 cup sugar in a small bowl. Scoop the dough using a tablespoon measure or a small cookie scoop (about 1-inch balls), then roll each portion between your palms to form a smooth ball.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Roll each ball in the sugar until completely coated, then place on the prepared baking sheets about 2 inches apart – they'll spread a bit as they bake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake in the preheated oven for 10-12 minutes, or until the edges are just set and turning golden brown, while the centers still look slightly soft. The cookies will continue to firm up as they cool, so don't overbake them!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. As they cool, they'll develop that perfect texture: crisp around the edges with slightly chewy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The anise flavor actually intensifies slightly after a day, making these even more delicious the next day!</li></ol>
Anise and Almond Cookie Recipe

What ingredients are used in Anise & Almond Cookies?

These cookies require all-purpose flour, baking powder, salt, ground anise seeds (or extract), unsalted butter, sugar, egg, vanilla and almond extracts, and toasted sliced almonds. They're rolled in sugar before baking for a sweet, crisp exterior.

How to bake Anise & Almond Cookies at home?

Learn how to bake Anise & Almond Cookies by combining dry ingredients separately from the creamed butter and sugar mixture. Add the egg and extracts, then fold in the flour mixture and toasted almonds. Roll dough balls in sugar, bake at 350°F (175°C) for 10-12 minutes until edges turn golden brown while centres remain slightly soft.

What gives anise cookies their distinctive flavour?

The distinctive liquorice-like flavour comes from anise, which can be incorporated as ground seeds or extract. Anise has a sweet, aromatic quality similar to fennel or star anise. The intensity of flavour can be adjusted to preference—more subtle with 1-2 teaspoons or bolder with additional spice.

Why should you toast the almonds before adding them to cookie dough?

Toasting almonds intensifies their nutty flavour and creates a more satisfying crunch. It removes moisture that could make cookies soggy and enhances the natural oils in the nuts. Allow them to cool completely before adding to your dough to prevent melting the butter in your mixture.

Can I make these cookies ahead of time for special occasions?

Absolutely! These cookies actually improve with age as the anise flavour develops. The dough can be refrigerated for up to 3 days or frozen for 3 months. Baked cookies keep well in an airtight container for 5 days or can be frozen for up to 3 months, making them perfect for advance preparation.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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