Serves 24
35 min
Spanish Anise Cookies
Recipe GLPR1553d57a6c5087
Delicate, aromatic cookies infused with anise liqueur, fennel seeds, and warm cinnamon, brightened by fresh orange zest. These traditional Spanish treats have a tender crumb and are finished with a light sprinkle of sugar for subtle crunch. Perfect with coffee or as a light dessert.
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Ingredients
1/3 cup extra virgin olive oil
2 teaspoons fennel seeds
1 1/2 cups all-purpose flour
1/3 cup granulated sugar, plus more for sprinkling
2 teaspoons ground cinnamon
Zest of 1 medium orange
3 tablespoons anise liqueur, such as Sambuca
1 large egg, lightly beaten
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Lightly toast the fennel seeds in a small skillet over medium heat for about 1 minute, stirring frequently until fragrant. Transfer to a small bowl and let cool for a moment.
In a large mixing bowl, combine the flour, sugar, cinnamon, toasted fennel seeds, and orange zest. Whisk together until evenly distributed.
Create a well in the center of the dry ingredients. Pour in the olive oil and anise liqueur, then add the lightly beaten egg.
Stir with a wooden spoon until a soft dough forms, being careful not to overmix. The dough should come together but remain tender.
Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 1 1/2 inches apart. You should have approximately 24 cookies.
Lightly brush or sprinkle the top of each cookie with a small amount of granulated sugar for a subtle sweetness and texture.
Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set. The cookies should remain tender.
Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
