Easy Anise Biscuits

    45 minutes

    These biscuits are a little like almond biscotti but lighter and easier to make. You can also experiment with different flavours of essence.

    28 people made this

    Serves: 12 

    • 2 1/2 cups (315g) plain flour
    • 1 tablespoon baking powder
    • 1 pinch salt
    • 6 eggs
    • 1 1/2 cups (330g) white sugar
    • 6 tablespoons vegetable oil
    • 1 teaspoon anise essence

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C.
    2. In a medium bowl stir together the flour and baking powder; set aside. In a large mixing bowl beat eggs until they are light and fluffy. Gradually add sugar and beat for about 3 minutes. Stir in the oil and anise essence. Fold in the dry ingredients until well blended. Spread the mixture into a 20x30cm pan and bake for 15 to 20 minutes in the preheated oven.
    3. When the pan cools slightly cut the biscuit down the middle lengthways. Cut each half into 1cm slices. Place slices onto a baking tray and return to the oven long enough to brown on each side, like toast. Store in a tightly covered container.

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    Reviews in English (17)


    Easy and delicious. Second time I made this I poured some Pastis over, right after It came out of the oven, before cooling. Do not overdo it or it'll be too soggy to cut. It adds depth to the anise taste and a took a great recipe to a new level.  -  02 Dec 2017


    I made these after making 4 other good kinds of cookies. Once my husband tasted these, the other cookies got barely touched til these were gone. You do have to grease the pan, and may have to adjust baking time just a bit, but these were sooooo good. I made a glaze from powdered sugar, milk and a few drops of anise extract and drizzled it on with a fork. They were delicious!  -  18 Dec 2006  (Review from Allrecipes USA and Canada)


    These are easy and taste great. Be sure to grease the pan. The batter more like a cake than cookie don't let that worry you. Wonderful. I made these also in a lemon version: omit anise; add 1 Tablespoon lemon extract and 1 teaspoon fresh lemon zest.  -  13 Aug 2004  (Review from Allrecipes USA and Canada)