Anise Arches or Anise Cookies

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Roast the anise seeds in a pan until golden yellow, stirring constantly. Take it from the stove and let it cool off.
In a bowl, beat the eggs with 1 tablespoon of water, salt and sugar with the mixer on the highest setting for at least 10 minutes until light and frothy. Add the flour with the baking powder and the aniseed seeds and carefully fold into the dough. Cover with foil and refrigerate for at least 2 hours.
Cover the baking sheet with parchment paper.
Shape the dough into small, finger-sized rolls on a little flour. Cut several times with the knife on one side. Shaped into arcs (cut surface facing outwards), place on the tray and leave to dry overnight.
You can also bake cookies. To do this, shape small, round balls out of the dough, flatten them a little and place them on the tray. Let it dry overnight as well.
The next day, preheat the oven to 150 degrees (gas level 1). Dry the aniseed sheets in the middle of the oven for about 20 minutes more than bake them.
Place on wire rack and let cool down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.