Directions. Stir anise seed and salt into the egg mixture. Dissolve baking soda in hot water; stir into the egg mixture. Add flour and mix into a dough. Form into 36 small balls. Spread white sugar into a wide, shallow dish. Roll the cookie dough balls in the sugar to coat. Arrange onto prepared baking sheets about 1 inch apart.
Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture. My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves.
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Beat eggs and brown sugar together in a large bowl until smooth. Stir anise seed and salt into the egg mixture. Dissolve baking soda in hot water; stir into the egg mixture. Add flour and mix into a dough.
If you’re looking for seasonal cookies, try our low-carb gingerbread cookies, which are the perfect warm treat during the holidays. You can even use traditional cookie cutters to make the shapes of these more festive. Celebrate fall with our low-carb pumpkin spice cookies, which include all the best flavors of pumpkin spice.