Reviewed: Mar. 8, 2009

I was a bit skeptical in making these at Christmas. My family is big into fudge and chocolate. I was afraid these would be too subtle. But they were a huge hit with everyone, and I couldn't keep my hands off them either. Great with tea, too mild for coffee. My fiance loved the first batch that came out and ended up making all the batches after that. Very easy recipe if he can do it. I made four batches in all, and didn't have one left by Dec. 26th.

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Amber Allman

Cooking Level: Intermediate

Home Town: Petroleum, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Nov. 15, 2008

Wow, I can't believe how easy this recipe was and the results were so amazing, thank you!

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Jane

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Reviewed: Feb. 28, 2008

These were really tasty if you like anise flavoring. I made mine a bit more healthy and subbed 1/2 c wheat flour, 1/4 egg beaters for one egg and did 1/3 c splenda. Since they were toasted at the end I thought they still had a really nice texture and flavor. Thanks!

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jenbee

Cooking Level: Expert

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Reviewed: Feb. 20, 2008

Great and easy recipe. It was everyones favorite at Christmas. The only thing I did differently was add 1 tsp. anise extract because we like a little more of the anise flavor. Besides that it was a perfect anise toast recipe!

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LBI215

Living In: Albany, New York, USA

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Reviewed: Dec. 21, 2007

I have used this recipe for years and it is one of our very favorites. Don't forget to crush the anise seed for lots more flavor.

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BEAUXTX

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

Texture is real nice. A good dunking toast. A little less flavorful than I would prefer, but I am a huge fan of Anise. I just used both Anise flavoring AND the anise seeds to get the cookies to my prefered level of flavor. I also made this recipe using Almonds and Almond flavoring and they were terrific also. A nice touch is to drizzle a little glaze using your choice of flavored extract (Almond or Anise were mine) with confectioners sugar and a little milk. So good you may not wait for the glaze to dry before you eat them!!

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Pattie

Cooking Level: Intermediate

Living In: Fishkill, New York, USA

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Reviewed: Sep. 9, 2007

I MADE them yesterday 9/8/07 for my husband he liked them so much that ihad to make another batch for him to day 9/9/07 ididnt change a thing alice lopiano, kingston, new york

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cookiegirl

Cooking Level: Intermediate

Living In: Kingston, New York, USA

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Reviewed: Mar. 25, 2007

Simple, easy and tasty! I substituted anise extract for anise seed, and these little toasts/cookies were fabulous with tea!

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jkt

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Reviewed: Dec. 8, 2006

Have been looking for this recipe for yrs. It's super easy and delicious!! The only thing i changed on the 2nd batch was I used anise extract.Gives more flavor......

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deez

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Reviewed: Jun. 6, 2004

Very easy to make and very good. I used 1 teaspoon of anise oil and it was way too strong. I'd try it with 12 teaspoon next time. I will definatly make this again!!

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JUSTUHGYRL

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Reviewed: Feb. 27, 2001

This cookie is delicious toasted or not. My husband is an Italian-American and he loved it. I used a teaspoon of anise extract in place of the seeds. Do not forget the cup of coffee!

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