66 aniseed recipes

Golden fried Italian dough diamonds studded with raisins and anise seeds, drizzled in hot honey and lemon. A traditional sweet treat for holidays, festivals, and Sunday gatherings.

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

Crispy Spanish olive oil cookies spiced with anise, cinnamon, and sesame seeds, finished with sliced almonds. Egg-free, dairy-free, and fragrant with lemon and white wine.

Traditional New Mexican biscochitos made with lard, egg yolks, anise, and vanilla. Rolled, cut into shapes, and baked until tender. New Mexico's official state cookie and a holiday staple.

Tender cream cheese cookies flavored with star anise, shaped into logs, baked, then sliced and toasted crisp for twice-baked slices that melt on your tongue.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Cinnamon sherry biscochitos, the official state cookie of New Mexico, crisp anise-scented butter cookies with a splash of sherry and cinnamon sugar coating.