Anise Pasta
10 servings
120 minutes
Anise macarons are a refined Italian treat that combines the lightness of airy dough with the expressive aroma of anise. The history of this recipe is rooted in Mediterranean baking traditions, where anise was often used to add a spicy note to sweets. The cookies have a crispy crust but retain a tender chewiness inside, especially if baked for slightly less time. Anise gives the baked goods a subtly sweet, refreshing flavor with hints of licorice. These macarons pair perfectly with a cup of espresso or light herbal tea, creating a harmony of flavors. They can be served at festive evenings or as an exquisite accompaniment to dessert wine. This recipe pays homage to classic Italian traditions and is a true find for lovers of refined desserts.
1
Grind a teaspoon of anise seeds into powder using a coffee grinder.
- Ground anise (star anise): 1 teaspoon
2
Whisk 250 grams of sugar and 2 eggs until the sugar is completely dissolved; the mixture should be thick, white, and sticky.
- Sugar: 250 g
- Chicken egg: 2 pieces
3
Sift 300 grams of flour and 1 teaspoon of anise powder into a separate bowl.
- Wheat flour: 300 g
- Ground anise (star anise): 1 teaspoon
4
Combine 'anise flour' with eggs and sugar (gently mix with a spatula or spoon). Do not mix for long, just until all ingredients are combined!
- Wheat flour: 300 g
- Ground anise (star anise): 1 teaspoon
- Sugar: 250 g
- Chicken egg: 2 pieces
5
Prepare a baking tray and line it with foil or a silicone mat.
6
Place small cookies at a short distance from each other, and put a few anise seeds on each cookie.
- Ground anise (star anise): 1 teaspoon
7
After the tray is filled with our beauties, we leave them alone for an hour to dry (preferably in a warm place). After an hour, you can check it yourself (your finger should not stick to the cookies).
8
Preheat the oven to 160 degrees.
9
Bake for 12-15 minutes (time depends on the size of the cookies), the cookies will be slightly chewy inside. Bake for 17-20 minutes if you want them fully cooked inside and dry and crispy. Bon Appetit! It will look much better and more harmonious.