Anise Cookie Recipe - Biscotti Anginetti

These cookies are gooooooooood! A wonderful after dinner biscotti to have with your espresso. They are also delicious as a breakfast cookie with your cappuccino.

Ingredients

• 1/2 cup anise seeds, finely chopped or ground
• 3 2/3 cups unbleached flour
• 1/4 tsp baking soda
• 1 cup butter, room temperature
• 1 cup sugar
• 1 cup brown sugar, firmly packed
• 1 egg
• 3 Tbs honey
• 1/3 cup whole milk
• 1 cup confectioners sugar
• 1 tsp water

Directions

1. Chop anise seeds finely (I have a pepper grinder filled with anise seeds).
2. In a bowl mix the flour and baking soda.
3. In a mixing bowl, cream butter and sugar.
4. Beat in the egg, honey, milk, and anise seeds.
5. Blend in the flour-baking soda mixture.
6. Cover and allow to rest in a cool place for an hour.
7. Shape dough into rolls about 1/2" in diameter.
8. Pinch off a 4" rope and twist into a figure 8 shape.
9. Place the cookies on an ungreased baking sheet.
10. Bake at 375°F for 10 to 12 minutes.
11. Remove and allow to cool.
12. Mix together the confectioners sugar and water to make a glaze.
13. Drizzle or paint the tops of the cookies with the glaze.

Note: As with many Italian recipes, the name has been shorten and changed a bit in the US. This cookie is called genetti by some Italian Americans.