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Anise Toast/ Biscotti all'Anaci (Sicilian anise biscotti, using no fat, with flour, eggs, sugar and anise extract)
Originated from: Sicily, Italy
Occasion: Any time & special times
Contributed by: Adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (1971)
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Biscotti agli Anici (Anise Biscotti with anise seeds and butter)
Originated from: Sorrento, Campania
Occasion: Special times
Contributed by: Marisa Pastore
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Anise Biscotti (with eggs, anise extract and butter)
Originated from: Italy
Occasion: Special times
Contributed by: Tina Molina
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Biscotti Anise (Anise "cakes" with milk, lard and anise oil)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from Harvard College's ebook collection
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Biscotti (with anise seeds and lard)
Originated from: Abruzzo or Calabria
Occasion: Special times
Contributed by: Dorinda (nee Carosella) Cavanaugh
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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)
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Anise Toast (Twice-baked anise biscotti)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s
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Biscotti al' Anici (Sliced Anise-Flavored Italian cookies using butter and icing sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s
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Anicini (Anise Cookies, with eggs, butter and anise extract; dusted with sugar)
Originated from: Genoa, Italy
Occasion: Special events
Contributed by: Mary Melfi (a neighbor's recipe)
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Italian Anisette Cookies (with vegetable oil, milk and anise extract)
Originated from: Southern Italy
Occasion: Special times
Contributed by: Mary Melfi
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