Italian Anisette Cookies Recipe

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Most Helpful Positive Review

Nov 22, 2006

This is my Italian grandmother's recipe, to a T (except for the baking power typo, of course - 3 teaspoons works perfectly :) We call them "Sciamellis" in my family. The key with these cookies is that YOU SHOULD NOT BROWN THEM. If they turn golden on top, they're overdone. When you just start to see a teeny bit of golden color at the base of the cookies, get them out of the oven! Almond, anise, vanilla, lemon...all varieties taste great.

—POPPASQUASH

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Most Helpful Critical Review

Dec 27, 2003

I did put in the 6 table spoons of baking soda and boy did they have a bad aftertaste. The recipe should be good if baking soda is adjusted. Maybe Heather can double check and rewrite the recipe if need be. Soon. I just wasted 1 1/2 hours of baking time and pitched all the cookies......kpl

—PETERRE

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96 Ratings

Dec 20, 2003

These were delicious and authentic Italian cookies with a nice strong anisette flavor. I presume the recipe had a typo regarding the 6 Tbs. of baking powder and I reduced it to 1 heaping Tbs. They were the exact consistency they should be and I cannot imagine what an additional 5 Tbs would have created!

—MELANIE4

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Apr 11, 2006

Love this cookie. 11 minutes seems perfect for bake time. I've been using an old recipe for years and it somehow just changed over time and the cookies were just boring. This is great. Very nice texture, not too cakey not too dry. Wonderful understated flavor - just great... I made up a batch for this Easter sunday and made different colors for the icing. They look like a bunch of beautiful Easter eggs. DELICIOUS... Thanks for this recipe. Also makes several dozen if you don't make them too big. Nice... I changed the baking powder amount to 1 tablespoon.

—Gio

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Dec 22, 2005

I adjusted the baking powder to 6 tsp, not tablespoons like the recipe says and they were incredible!!! It must be a typo. They were so moist and cakey with just the right amount of anise flavor. The frosting dries quickly after dipping the cookies, so be ready with the sprinkles if you're using them!

—SCOOBIEBOO

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Dec 20, 2003

This is the best anisette cookie I have tasted. This cookie is also delicious when almond extract is used instead of anise extract.

—2MYLOVE

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Feb 09, 2011

This cookie was a rel hit with my husband and children. A very nice tasting cookie, followed the directions and turned out great. Perfect amount of icing too.

—Ang D.

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Apr 09, 2008

This recipe is very close to the one I have. The important ingredients are about the same. One recommendation I would make is not to add additional flour. I knead my dough and it is very sticky. But if you then let the batter rest with out adding flour for 15 min to hr. it will roll nicely and be less apt to become hard.

—ACOOKIEMONSTER

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Nutrition

Calories
265 kcal
13%

Carbohydrates
39.5 g
13%

Cholesterol
24 mg
8%

Fat
10.1 g
16%

Fiber
0.8 g
3%

Protein
3.8 g
8%

Sodium
93 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Anisette Cookies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 265
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 1.5g 7 %
Cholesterol 24mg 8 %
Sodium 93mg 4 %
Potassium 49mg 1 %
Total Carbohydrates 39.5g 13 %
Dietary Fiber 0.8g 3 %
Protein 3.8g 8 %
** Sugars 18.1g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 8 %
Iron 15 %
** Thiamin 22 %
Niacin 19 %
Vitamin B6 1 %
Magnesium 3 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.