Anisette Toast Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Nov. 30, 2011
A wonderful recipe! I can't believe how easy they are to make!! They taste exactley like the one you buy but of course better because they are homemade! I also used the spatula to transfer dough from bowl to pan and used the spatula to shape into 12"x 1/2" log. So cute when 4-5 are placed in decorative cellophane bag and tied up with ribbon. Thank you Linda!!!!
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Living In: New York, New York, USA

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Reviewed: Nov. 24, 2011
Delicious! I have been searching for a really good anisette toast recipe, and this is it. Just the right amount of anise flavor and perfect for dunking. For variety, you could also dunk ends in dark dipping chocolate and chopped nuts. Great recipe! I will be making these again for Christmas for sure.
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Reviewed: Sep. 13, 2011
These were really good especially dunked in coffee. I followed Linda's advice on how to shape them. It was really a good idea. Thanks Linda.
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5 users found this review helpful

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Cooking Level: Expert

Home Town: Black Mountain, North Carolina, USA

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Reviewed: Apr. 6, 2011
these were very good well enjoyed by my co-workers
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8 users found this review helpful

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Photo by jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA
Living In: Fishkill, New York, USA

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Reviewed: Dec. 21, 2010
These are better than delicious! I cut off the ends and ate them while the cookies were baking and they are so delicious I am pulling them out of the oven to eat because they are THAT good!!!! I am a big Stella Dora Anisette toast, but I can't get them where I am in Hawaii and these blow them away. So incredibly delicious!!!! Thank you thank you thank you for the recipe!!!
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Photo by kealafly

Cooking Level: Intermediate

Home Town: Fremont, California, USA
Living In: Hilo, Hawaii, USA

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Reviewed: Dec. 15, 2010
As I was making this recipe I began to think I had done something wrong. I didn't think these would turn out at all but I was wrong. I'm making these a new staple in my home. Next time I might get fancy and dip the tops in chocolate and shredded almonds. The only change I made was I used vanilla and almond extract because I didn't have anise extract. Thank you for sharing linda I love this recipe!
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Photo by Danielle

Cooking Level: Expert

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Photo by Linda (LMT)
Reviewed: Oct. 4, 2010
The dough is very sticky and soft ... you should not be tempted to add more flour or use your hands to shape. I scoop up a spoonful of dough with a soup size spoon and lay it on the cookie sheet and keep doing that until I have several spoonfuls of dough laying next to and touching each other in a very crude shaped log. Then I take a rubber spatula and push/pat it into a log shape about 10-12" long, about 4" wide and 1/2" high (each log). This dough is very soft but will bake up into shape. Hope this helps everyone.
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Photo by Linda (LMT)

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA

Displaying results 21-27 (of 27) reviews

 
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