Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies without Nuts
anise biscotti
Anise Slices/ Fette all'Anice (Italian cookies, using shortening; flavored with anise oil)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


4 cups flour
5 eggs
1/2 cup sugar
6 drops anise oil
1 cup shortening
1 teaspoon baking powder
1/2 teaspoon salt

For top
1 egg, beaten


Combine 5 eggs, salt and sugar and beat until well blended.

Add sifted flour and baking powder.

Soften the shortening and add anise oil, blending well, then mix with batter and knead until dough is smooth and pliable.

Roll dough into a loaf about 4 inches wide and 1/2 inch thick.

Brush with remaining egg, sprinkle with sugar and slice into 1-inch slices.

Bake on a greased cookie sheet for 15 minutes or until light brown in a moderate oven.

Makes about 3 dozen.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

Back to main list