clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Anise Cookies

  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 16
  • Total Time: 180
  • Yield: 40 1x



For the dough

  • 3 tbsp. aniseed
  • 2 1/4 cups (300g) all-purpose flour
  • 3/4 cup (100g) confectioner’s sugar
  • 7 oz. (200g) cold butter
  • 1 egg

For the filling

  • 3.5 oz. (100g) quince jelly
  • 1 tbsp. anise liquor (eg. ouzo, raki)
  • confectioner’s sugar for dusting


  1. Roast the aniseed in a coated pan without fat until fragrant. Grind in a mortar until you get fine powder. Add flour, confectioner’s sugar and the anis powder to a large bowl and mix. Add the cold butter in small pieces and the egg and knead until you get a nice smooth dough. Form a ball, flatten it and wrap in plastic wrap. Place in the fridge for at least 2 hours (or over night).
  2. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside. Cut the dough in half (leave one half in the fridge) and roll out thinly on a floured surface. Cut out stars or circles – have of the cookies should have an additional star or circle in the middle – these are going to be the top parts of the cookies. Place on the baking sheets and bake one sheet at a time in the oven for 7-8 minutes. Take out of the oven and let cool down a bit on the baking sheets then transfer to a wire rack to let cool down completely.
  3. Dust the cookies with the opening in the middle with confectioner’s sugar. Mix the quince jelly with the anise liquor until well combined. Place a small amount on each cookie wihout whole and place a cookie on top that has been dusted with confectioner’s sugar. Let dry some time on a wire rack. Store in a tin box without any other cookies. Place a sheet of paper between the layers of cookies.


  • Enjoy baking!