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Anise Biscuits


This recipe showcases Aniseed. Makes approximately 40 biscuits.


170g Butter
170g Castor Sugar
170g plain flour
3 tablespoons finely ground almonds
1 rounded tablespoon whole aniseeds
1 tablespoon brandy
3 Egg whites
150g flaked almonds
150g granulated sugar


Preheat the oven to 160C/325F/ Gas 3

Cream the butter and castor sugar together until light and fluffy, then beat in the flour, ground almonds and aniseeds.

Still beating, slowly add the brandy and egg whites until evenly incorporated. This mixture can be used immediately or stored int the fridge for up to two days.

Line an aluminium baking sheet with baking parchment, and dollop heaped teaspoons of the dough on to the tray at 10cm intervals.

Drop the dough from a great height (1 metre or just under) so that it splats onto the parchment, alternatively, use the back of your spoon to flatten the biscuits into discs approximately 2cm across if you are worried about your aim.

Sprinkle the flaked almonds and granulated liberally over the biscuits, and then bake for 20 minutes until evenly golden and crisp.

If you prefer biscuits with a crunchy edge and softer centre, bake for around 7 minutes at 200C/ 400F/ Gas 6, until the biscuits are brown at the edges with a yellow-golden middle.

Source: Casa Moro - The Second Cookbook

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