This simple recipe for Italian Anise Cookies is for all of you. Preheat the oven to 350℉/175°C. Position rack to middle. Line a large baking sheet with parchment paper. In a medium mixing bowl, sift together flour, baking powder and salt. Add the anise seeds and the lemon zest to the dry ingredients. Set aside.
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 oven to 325°F. Line baking sheets with parchment paper and set aside. Beat the sugar, butter, eggs, milk and anise extract in a large bowl with a mixer until well blended. On low speed, beat in the flour, baking powder and salt until well blended. Drop by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets.
First, dip the top of a cooled cookie into anise glaze and twist cookie to cover the top entirely. Next, either dip the cookie into a small bowl of nonpareils (or sprinkles if you prefer) or use your fingers to sprinkle the nonpareils on top of you want to limit the number of nonpareils used.