Author Notes: These crescent-shaped cookies are inspired by Italian anise seed-studded cookies called Giambelli di Vino – little donut-shaped cookies made with wine (hence the name), studded with plenty of anise seed, and rolled in sugar to give them a nice crunch. I created my own version: little crescents reminiscent both in look and texture of German Vanille Kipferl, crumbly from the addition of ground oats to the dough and perfect to be eaten throughout the year. - Sophia R
Food52 Review: Mmm, anise-buttery goodness! These little cookies come together quickly, and bake up to a perfectly crumbly and not-too-sweet treat for after dinner. One or two with a glass of wine and a piece of fruit would make a nice finish to a meal. The oat imparts an earthy flavor, plus little bits of yummy chewiness. I like the contrast of the not-too-sweet dough and the finishing anise sugar. Try these with a touch of orange zest for a change of pace. - bonbonmarie
Makes 30 cookies
- 50g oats
- 140g all-purpose flour
- 45g sugar
- 1 pinch of salt
- 4 teaspoons anise seeds, divided
- 100g cold butter
- 1 egg
- 4 teaspoons sugar
- Toast all the anise seeds in a dry pan on medium heat until fragrant.
- Place the oats and 2 teaspoons of the anise seeds in a food processor and process until coarsely ground.
- Place the ground oat mixture, flour, sugar and salt in a bowl and form a well.
- Add the cubed butter and, using a knife or a pastry cutter, cut the butter into the other ingredients until the mixture resembles sand.
- Add the egg and quickly combine everything to form a smooth dough. Wrap in foil and let rest in the fridge for about 1 hour.
- Preheat the oven to 170 degrees.
- Using tablespoon-sized chunks of dough, form roughly 30 crescent-shaped cookies, placing them on a baking tray lined with parchment paper. Bake for about 12 minutes, until golden.
- Roll the warm cookies in a mix of the remaining sugar and the remaining anise seeds.