Net weight 1.5 oz.
Anise, Pimpinella Anisum, Aniseed
Sweet and very aromatic with a licorice-like flavor
38 Pizzelle Recipes
Anise-Scented Pine Nut Cookies Recipe
Makes 20-24 cookies
3 cups whole wheat pastry flour
Generous pinch sea salt
2 tsp baking powder
1 tbs anise seed
1 cup pine nuts, lightly toasted
3/4 cup brown rice syrup
1/2 cup corn oil
1/4 cup Eden blend or vanilla rice milk
1 tbs anise extract
1 tsp pure vanilla extract
· Preheat oven to 350°F and line a baking sheet with parchment.
· Mix together flour, salt, baking powder, anise seed, and pine nuts.
· In a separate bowl whisk together syrup, oil, Eden blend, and extracts. Mix until ingredients are well-combined without over-mixing.
· With wet hands, form 2" balls.
· Place the balls on the prepared baking sheet and, with your hand, press the balls down to make 1/3" discs.
· Place the cookies 2-3" apart.
· Bake for 20-25 minutes, until lightly browned.
· Transfer to a wire rack and cool completely.
· Repeat with balance of dough.
· After the cookies cool, make a glaze by heating 1/4 cup brown rice syrup and 1/2 tsp anise extract until it reaches a high foam.
· Place a sheet of parchment under the wire rack and quickly spoon the glaze over the cookies.
anice, pizzelles
Anise, Pimpinella Anisum, Aniseed
Sweet and very aromatic with a licorice-like flavor
38 Pizzelle Recipes
Anise-Scented Pine Nut Cookies Recipe
Makes 20-24 cookies
3 cups whole wheat pastry flour
Generous pinch sea salt
2 tsp baking powder
1 tbs anise seed
1 cup pine nuts, lightly toasted
3/4 cup brown rice syrup
1/2 cup corn oil
1/4 cup Eden blend or vanilla rice milk
1 tbs anise extract
1 tsp pure vanilla extract
· Preheat oven to 350°F and line a baking sheet with parchment.
· Mix together flour, salt, baking powder, anise seed, and pine nuts.
· In a separate bowl whisk together syrup, oil, Eden blend, and extracts. Mix until ingredients are well-combined without over-mixing.
· With wet hands, form 2" balls.
· Place the balls on the prepared baking sheet and, with your hand, press the balls down to make 1/3" discs.
· Place the cookies 2-3" apart.
· Bake for 20-25 minutes, until lightly browned.
· Transfer to a wire rack and cool completely.
· Repeat with balance of dough.
· After the cookies cool, make a glaze by heating 1/4 cup brown rice syrup and 1/2 tsp anise extract until it reaches a high foam.
· Place a sheet of parchment under the wire rack and quickly spoon the glaze over the cookies.
anice, pizzelles
