Anise Drop Biscuits

    40 minutes

    These are beautiful little biscuits my Grandmother used to make at Christmas. Use small eggs if you can.

    28 people made this

    Serves: 36 

    • 3 eggs, beaten
    • 1 cup (220g) white sugar
    • 2 cups (250g) plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon cream of tartar
    • 1 tablespoon anise seed

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.
    3. Drop by teaspoonfuls onto a greased baking tray and bake at for 15 minutes.

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    Reviews in English (25)


    I make these often. I use the bulk/bagged anise seed in the Hispanic food section, rather than the overpriced little jars in the spice section. Also, rather than beat the eggs and sugar that long, I just mix the two, then let them sit until the sugar is dissolved (which is the whole point, anyway). Yummy, always! I like mine a bit on the chewy side.  -  29 Dec 2007  (Review from Allrecipes USA and Canada)


    You left out: drop by teaspoonfulls on a greased & floured pan (or use Pam for Baking - works better). Then let dry for 8 hours (or overnight)before baking. Cookies will then develop the propper frosting-like crust on top. You can't make these cookies in rainy or humid weather.  -  01 Dec 2009  (Review from Allrecipes USA and Canada)


    I made my cookies much larger than teaspoon drops and they turned out wonderfully. Let them bake longer (until edges are slightly brown - like the color of antique book pages).  -  01 Dec 2002  (Review from Allrecipes USA and Canada)