Anisette Knot Cookies

Anisette Knot Cookies.


For 1 Dozen(s)

To make the Cookies:

  • 1 1/4 cups all purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 egg and one egg yolk
  • 1 tablespoon Anise Extract
  • 3/4 tablespoon baking powder
  • 2 tablespoons olive oil

To make the Glaze:

  • 1 cup confectioners sugar
  • 1/2 cup Sambuca or Anisette liqueur


  1. To make the Cookies:
    1. Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
    2. In a mixing bowl, whisk together the flour and baking powder. Set aside.
    3. Place the  egg, yolk , oil, anise extract and the sugar in a mixing bowl and beat with an electric mixer on medium speed. Mix until fully incorporated.
    4. Add the flour mixture and mix until fully absorbed.
    5. Working with a handful of dough at a time, roll out the dough into a 1  inch thick rope.
    6. Cut 5-6 inch pieces and shape each piece into an Knot about 2 inches apart.  
    7. Bake For 15 minutes or until the bottoms are golden brown.   Cool completely before glazing.
  2. To make the Glaze:
    1. In a bowl, whisk together the confectioners sugar and sambuca until smooth.
    2. Dip each cookie into the glaze and let dry on a wire rack.



Be the first to post a review

You must be logged in to review