I used anise seed in a recipe recently and wonder if next time I make these cookies the anise would have a more pronounced flavor if I toasted it before grinding in a mortar and pestle.
Margie is a trusted home cook immersed in German foodways.
I have not toasted anise seed for cookies, but I have sprinkled the baking sheet with the seeds and set the ookies on top of the seeds. They taste fine. But if you want a stronger anise flavor, perhaps you should add a few drops of anise oil to the batter. Note, I said anise oil, not extract. The oil is stronger and doesn't weaken with baking.
Please enter a valid email address.
Well played. You deserve a cookie.
Alt. title: Pasta, what would we do without you?
Dinner Emergencies, Solved
Piglet Day 3—See the Latest Winner!
By Food52: Bee's Wrap, Baking Chocolate & More!
Will Gordon Ramsay Roast Us on Twitter?
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)