tag:blogger.com,1999:blog-5966781477907072364.post5802692168965751960..comments2023-10-17T11:06:49.247-04:00Comments on Food for A Hungry Soul: Italian Anise CookiesKaty ~http://www.blogger.com/profile/01622340191299379349noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-5966781477907072364.post-70391831103214161312014-01-26T17:51:37.574-05:002014-01-26T17:51:37.574-05:00Italians usually only make these for holidays like...Italians usually only make these for holidays like Easter! Just so happens you can buy them now in bakeries..but never as good as real homemade ones! :-) Anonymoushttps://www.blogger.com/profile/13369230631762004673noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-48016460124377138842013-01-27T15:37:23.542-05:002013-01-27T15:37:23.542-05:00Todd, these ARE addictive aren't they? I have...Todd, these ARE addictive aren't they? I haven't made them in a while because I can't stay away from them, but you're sooo right--they are perfect with a cuppa. I love to sit in my little bay window in my kitchen, stare out across the fields, cup in one hand, cookie in the other and ponder. Puts the whole world in perspective it seems.<br /><br />You have put a smile on my crabby old face. Thank you!<br /><br />Blessings,<br />KatyKaty ~https://www.blogger.com/profile/01622340191299379349noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-51321447714929570942013-01-27T10:44:53.233-05:002013-01-27T10:44:53.233-05:00I made these (anise) for Christmas 2012 and now I&...I made these (anise) for Christmas 2012 and now I'm addicted. I'm making another batch right now. It's the perfect cookie for coffee, IMHO. They keep very well; I was still eating the Christmas batch after New Year's.toddnoreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-92121839778600005132011-12-12T01:08:21.667-05:002011-12-12T01:08:21.667-05:00Hi just going insane trying to find the recipe whe...Hi just going insane trying to find the recipe where it calls for lemon extract an orange juice, I love the anise flavor but my kids like it with the more citris flavored taste. Can anyone help me dont want to look foolish when taking them to the in laws who are dying to try a real italian cookie... Email me please... @ nenacruz818@gmail.com Thank you to you all..Nena818https://www.blogger.com/profile/01554958691414426654noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-63024477029815444072011-11-01T20:37:42.678-04:002011-11-01T20:37:42.678-04:00I in the final analysis like the path you are post...I in the final analysis like the path you are posting! <br /> <br />you have an gripping essence of estimate! <br /> <br />Best regards, <br />[url=http://www.cameredesupraveghere.eu/]Camere de supraveghere I CAN SEE[/url]Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-55055322676114874082011-06-29T12:25:22.383-04:002011-06-29T12:25:22.383-04:00OOOH those look delightful!!! Your recipes always ...OOOH those look delightful!!! Your recipes always do!!Dianahttps://www.blogger.com/profile/07816391211104476975noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-3696683114132856642011-01-10T07:13:38.745-05:002011-01-10T07:13:38.745-05:00to Perrogal@hughes.net. that is how I make my co...to Perrogal@hughes.net. that is how I make my cookies (rolled into a behive shape)..that's how my mother-in-law taught me. My recipe is a bit different, but I'm going to try these too..Unknownhttps://www.blogger.com/profile/14104809738984233069noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-22902396951333708332011-01-09T02:07:09.684-05:002011-01-09T02:07:09.684-05:00Katy, I used to have a recipe for Italian beehive ...Katy, I used to have a recipe for Italian beehive cookies and lost it, this sounds like it may be the same, but I'm wondering if this dough could be rolled and coiled like a beehive? My Italian neighbor gave me this recipe when I was about 26, I'm now 71, I had the recipe up to a few years ago. I will try your recipe and let you know if it works if I don't hear from you. thanks for sharing.....Robinperrogal@hughes.netnoreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-82231376659302129232010-12-12T11:18:40.455-05:002010-12-12T11:18:40.455-05:00Dear Anonymous,
Ahh so this recipe is also made in...Dear Anonymous,<br />Ahh so this recipe is also made in France! How interesting! I'm happy that this recipe brings you to a place in your heart close to your Auntie Stella. Merry Christmas! ValerieValerieSarahttps://www.blogger.com/profile/16838156594895258089noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-36725974289032149522010-12-12T10:09:38.812-05:002010-12-12T10:09:38.812-05:00Dear Anonymous, Thank you for your lovely note! I ...Dear Anonymous, Thank you for your lovely note! I know how much I wanted this recipe and when I found it, I was delighted to share. Bless Autie Stella and you :)Katy ~https://www.blogger.com/profile/01622340191299379349noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-70085657765554294562010-12-11T17:14:26.471-05:002010-12-11T17:14:26.471-05:00Katy,
I just want to take a moment and Thank You ...Katy, <br />I just want to take a moment and Thank You SOOOOO Very Much for sharing! <br />Valerie, thank you also!<br />My Great Aunt was from France and 3times a year I would go with my father to see her. She lived quite a few hours away. <br />When we would get there Dad would help her son around the property and she and I would spend those next 5 hours in the kitchen. <br />There would be at least a dozen bowls sometimes more of already prepared cookie dough. My favorite of all times was the anise cookies! I tried for years to figure that receipe out and never quite got it right! You are the best! I now have that little bit of my Auntie Stella with me once again! Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-4025914793933176602010-10-11T04:57:01.475-04:002010-10-11T04:57:01.475-04:00Rosie, Toni28, thank you so much for your sweet co...Rosie, Toni28, thank you so much for your sweet comments. You made my day!Katy ~https://www.blogger.com/profile/01622340191299379349noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-30048589616132287342010-09-26T06:46:16.944-04:002010-09-26T06:46:16.944-04:00Ever since my cousins grandmother passed we have b...Ever since my cousins grandmother passed we have been looking for her recipie for the Angeliones. Somehow, we misplaced it. It was brought over somewhere around 1915 or so from Italy. The only difference we can see is the shortening. We will certainly try this recipie for the holidays.Toni28https://www.blogger.com/profile/11750483619870258970noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-77275773868524395762010-08-05T18:55:38.994-04:002010-08-05T18:55:38.994-04:00I know this is an old entry, but I found this whil...I know this is an old entry, but I found this while googling the recipe and I just wanted to say thank you! It's perfect. <br /><br />I used to make these with my great-grandmother when I was little, she would bake and I would glaze/sprinkle. She passed away in 1999 and I never made them since; when I bit into the first cookie just now I actually got tears in my eyes because it brought me right back to those days in her kitchen. So I just wanted to say thank you, I will definitely continue to use this recipe in the future!Rosienoreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-28059165738211997832009-12-21T14:08:56.043-05:002009-12-21T14:08:56.043-05:00These are my favorite cookies.....as another poste...These are my favorite cookies.....as another poster commented, I was taught to make these with lemon AND orange zest in place of the anise... I love them this way.. with a little lemon juice in the frosting as well. Mine don't come out as soft as I'd like. so I'm going to try this recipe... thanks...Unknownhttps://www.blogger.com/profile/14104809738984233069noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-27076818255093563312009-12-09T15:15:27.654-05:002009-12-09T15:15:27.654-05:00My Italian hubby's aunt always brought these c...My Italian hubby's aunt always brought these cookies to our house when she visited. She gave me her recipe, which is different from yours. I've never seen one that uses all 3 flavors together. Very interesting.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-57067255930228470382009-05-30T05:40:45.328-04:002009-05-30T05:40:45.328-04:00This recipe was a goldmine to me as well. I get s...This recipe was a goldmine to me as well. I get such a thrill out of sharing recipes that people will love and keep. I am so very very pleased that you found this!Katy ~https://www.blogger.com/profile/01622340191299379349noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-73880780352748584242009-05-29T21:04:25.490-04:002009-05-29T21:04:25.490-04:00Oh my goodness! One of my favorite cookies! I alwa...Oh my goodness! One of my favorite cookies! I always get my Angeliones fix from an Italian Deli near my old house which is now 50 miles away. I never thought finding the recipe, let alone baking them myself, but now that I have two recipes, I can save a ton on gas on making the trip to buy them. Besides, the deli charges about $8.99 per pound for these goodies. I'm so excited!Basically, Baby Bootshttps://www.blogger.com/profile/03817492933277747197noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-87078068170059941752009-05-02T20:19:00.000-04:002009-05-02T20:19:00.000-04:00cut the recipe in half.
they will stay fresh in ...cut the recipe in half. <br />they will stay fresh in the tin with a piece of wax paper on the bottom of the tin and a piece on top of the biscotti. <br />don't frost them until the day you plan to serve them. this is a moist biscotti and the sprinkles will bleed and the icing may weep (become sticky) which would be a shame.<br /><br />i think you will be very pleased with these!<br /><br />ValerieSaraValerieSarahttps://www.blogger.com/profile/16838156594895258089noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-24491658918511178822009-05-02T20:06:00.000-04:002009-05-02T20:06:00.000-04:00Ah, this sounds so good! I am afraid that folks w...Ah, this sounds so good! I am afraid that folks will not see your recipe here, so I'll plan to make these, post, and credit to you! I'm not sure when I can get to this, as 88 cookies are a LOT and I do not have family to share these with. Also I work primarily at home so I do not have work colleagues on a daily basis either. <br /><br />Am I safe in presuming these cookies are a good keeper? Could I make them on a Sunday and they would still be delicious on a Wednesday or a Thursday?Katy ~https://www.blogger.com/profile/01622340191299379349noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-84751648753306484982009-05-02T18:44:00.000-04:002009-05-02T18:44:00.000-04:00you are most welcome and i know you are going to a...you are most welcome and i know you are going to adore Lemon Anginetti!<br /><br />no, i don't have a blog. <br />here's the recipe, regardless. <br />i hope you and your readers enjoy it:<br />*************<br />This is one of the biscotto you see adorning those beautiful, Italian biscotti trays, at weddings and festive events!<br /><br />LEMON RICOTTA ANGINETTI<br />1/2 pound unsalted butter, room temperature<br />2 cups sugar<br />2 eggs<br />1 pound OR a 15 ounce container whole milk ricotta cheese<br />2 TABLESPOONS (not a typo) pure vanilla<br />zest of 1 fresh lemon<br />1 tsp baking powder<br />1 tsp baking soda<br />4 cups all-purpose flour<br /><br />Method:<br />Cream butter, sugar, and eggs with mixer, just for a couple of minutes.<br />Add ricotta, vanilla and lemon zest. Mix just until incorporated.<br />In a large bowl, stir together baking powder, baking soda and flour.<br />Add flour mixture to ricotta mixture and mix together. Leave dough in the mixing bowl. <br />Dough is very sticky. Drop (do not form) by small teaspoonfuls, each spaced 2 inches apart, onto parchment-lined cookie sheet.<br />In preheated 350 degree oven, bake for 10 to 12 minutes, until light golden brown. Do not over bake.<br />Place cookie sheet on cooling rack for a few minutes, then carefully remove cookies and allow them to thoroughly cool on cooling racks. <br />Apply ICING and tiny-ball-sprinkles when cool.<br />Makes approximately 88 (not a typo) cookies.<br /><br />ICING:<br />1 1/2 cups Confectioners' sugar<br />5 tbs milk<br />1/4 tsp lemon extract<br /><br />Method:<br />Mix with fork until smooth. Apply to tops using a pastry brush. Scatter sprinkles over wet icing. Allow Icing to thoroughly dry.<br /><br />Store Anginetti in metal tins, lined with wax paper or parchment<br />paper. As with most biscotti, do not store in plastic containers.<br /><br />As a point of interest, biscotti/biscotto is what Italians call any cookie, regardless if the biscotti is once or twice baked.<br /><br />Enjoy,<br />ValerieSaraValerieSarahttps://www.blogger.com/profile/16838156594895258089noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-66123191281961251282009-05-02T17:18:00.000-04:002009-05-02T17:18:00.000-04:00Lemon! Now that is truly inspired! I love just a...Lemon! Now that is truly inspired! I love just about lemon anything, so you KNOW I will be making these with lemon. My mouth is watering at the idea! I can almost smell and taste these now. <br /><br />I don't know what Ricotta Anginetti are but I am very intrigued and I think they must be very good if you are recommending them. Unfortunately, I do not have an email account set up for my blog or I would ask you for the recipe. <br /><br />You are kind to make such a generous offer. I clicked on your name and you have a profile, but no blog?Katy ~https://www.blogger.com/profile/01622340191299379349noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-15168556430032836232009-05-02T16:44:00.000-04:002009-05-02T16:44:00.000-04:00i'm so happy that you are so pleased! i adore thes...i'm so happy that you are so pleased! i adore these cookies. you will not be disappointed using all butter, i assure you.<br />*<br />now, i will give you a nice tip:<br />in the dough, sometimes my mother and grandmother would use ONLY lemon extract, about 2 or 3 tsp. Or instead of extract, they would use the juice and zest of 1/2 a large fresh lemon. <br />in the glaze, they would use a touch of lemon extract or fresh lemon juice. these are called LEMON ANGINETTI and they are wonderful.<br />i have another family recipe for Ricotta Anginetti. if you are ever interested, i'll be happy to share it with you!<br />ValerieSara.ValerieSarahttps://www.blogger.com/profile/16838156594895258089noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-77286694127863711752009-05-02T15:50:00.000-04:002009-05-02T15:50:00.000-04:00Valerie, I am so thrilled to hear that this recipe...Valerie, I am so thrilled to hear that this recipe is identical to your family's. I love, love, love these cookies. <br /><br />I'm going to do the same as your family, swap out the shortening for butter!Katy ~https://www.blogger.com/profile/01622340191299379349noreply@blogger.comtag:blogger.com,1999:blog-5966781477907072364.post-33442688054831115142009-05-02T15:21:00.000-04:002009-05-02T15:21:00.000-04:00ahh! too funny! well, i'm glad i mentioned it to...ahh! too funny! well, i'm glad i mentioned it to you then! i have done the same thing in transcribing a recipe. <br />btw, with the addition of the 4 eggs, this is exactly my recipe for ANGINETTI, passed down to me from my mother and her mother who were both born in italy. just one little thing is different: <br />the authentic recipe calls for lard instead of shortening, as they don't use shortening in italy. <br />my mother would replace the lard with olive oil or simply more butter. tastes identical!<br />your blog is awesome and now i'm going to have fun reading your great recipes!<br /><br />thanks for your quick response,<br />ValerieSaraValerieSarahttps://www.blogger.com/profile/16838156594895258089noreply@blogger.com