Italian Anise Tea Biscuits: A Taste of Nostalgia

The aroma of anise has always been a potent trigger for me, instantly transporting me back to my grandmother’s tiny kitchen. She wasn’t one for precise measurements, her cooking was a symphony of intuition and touch, a dance learned over decades of feeding her family. Her anise tea biscuits were a staple, a simple yet profound expression of comfort. I remember watching her, a cloud of flour dusting her apron, as she’d work the dough, her hands moving with a practiced grace. The scent of anise would fill the air, mingling with the warmth of the oven, creating an atmosphere of pure, unadulterated love. These biscuits, with their subtle crunch and delicate licorice notes, are more than just a recipe; they are a tangible link to those cherished moments, a reminder that the simplest ingredients, prepared with care, can create the most enduring memories.

Recipe Overview

• Prep Time: 44 minutes
• Cook Time: 14 minutes
• Total Time: 58 minutes
• Servings: 4 dozen
• Yield: 4 dozen biscuits
• Dietary Type: Traditional

Ingredients

This recipe calls for a few special ingredients, but don’t be intimidated! The anise oil, a concentrated flavor extract, is readily available at candy-making supply stores and will give your biscuits that authentic Italian touch.

For the Biscuits:

• 1 fluid dram anise oil (from a candy making supply store)
• 2 teaspoons vanilla extract
• 3 tablespoons baking powder
• 6 eggs
• 1 cup vegetable oil (or other neutral-flavored oil like canola or sunflower)
• 1 cup granulated sugar
• 4 to 6 cups all-purpose flour (you’ll use this as needed to achieve the right dough consistency)

For the Icing:

• 2 lemons, zest only (about 2 tablespoons of finely grated zest)
• ½ cup milk (whole milk will yield a richer icing, but any milk will work)
• 1 lb powdered sugar (also known as confectioners’ sugar or icing sugar)
• Rainbow candy sprinkles (the tiny ball ones are traditional and add a delightful visual pop)

Equipment Needed

• Large mixing bowls
• Electric mixer (stand mixer or hand mixer recommended for the initial mixing)
• Measuring cups and spoons
• Spatula or dough scraper
• Rolling pin (optional, for a more uniform shape)
• Baking sheets
• Parchment paper or wax paper
• Sharp knife or bench scraper
• Small microwave-safe bowl or saucepan for icing
• Whisk
• Pastry brush

Instructions

Bringing these Italian anise tea biscuits to life is a rewarding process, unfolding in stages that build flavor and texture. Follow these steps with care, and you’ll soon be enjoying a taste of tradition.

1. Preheat Your Oven: Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This consistent temperature is crucial for achieving the perfect bake. Line your baking sheets with parchment paper or wax paper. This will prevent sticking and make cleanup a breeze.

2. Mix the Wet Ingredients: In a large mixing bowl, combine the anise oil, vanilla extract, baking powder, eggs, vegetable oil, and granulated sugar. Use an electric mixer to beat these ingredients together until the mixture is light and lemony in color. This aeration is key to a tender biscuit.

3. Incorporate the Flour Gradually: Begin adding the all-purpose flour, one cup at a time, to the wet ingredients. Mix well after each addition. A stand mixer with a paddle attachment can typically handle the first 4 cups of flour. As the dough thickens, you may need to switch to a spatula or your hands.

4. Achieve the Perfect Dough Consistency: Once you’ve incorporated about 4 cups of flour, it’s time to turn the dough out onto a lightly floured surface. This is where the “feel” comes in, as my grandmother would say. Knead the dough by hand, gradually adding more flour (up to 2 additional cups) until the dough reaches a play-dough-like texture. It should not be soft or moist, nor should it be dry and crumbly. The goal is a dough that is pliable and just firm enough that it doesn’t stick to your hands or the counter. This precise texture ensures the biscuits will hold their shape during baking and achieve that characteristic crispness.

5. Shape the Biscuits: Once the dough has the desired consistency, it’s time to shape the biscuits. Roll the dough into long, snake-like logs, approximately a half-inch in circumference. Then, using a sharp knife or bench scraper, cut these logs at an angle into inch-long pieces. The angled cut creates a lovely surface area for the icing.

6. Arrange on Baking Sheets: Carefully place the cut biscuit pieces onto the prepared baking sheets, leaving a little space between each one to allow for even baking.

7. Bake to Golden Perfection: Bake the biscuits in the preheated oven for approximately 14 minutes. Keep a close eye on them, as oven temperatures can vary. You are looking for the bottoms of the cookies to be golden brown. It’s normal for some of the tops to crack slightly during baking; this adds to their rustic charm.

8. Prepare the Icing: While the biscuits are baking or cooling, prepare the icing. In a microwave-safe bowl or a small saucepan, combine the lemon zest and milk. Heat this mixture for about 30 seconds in the microwave (or gently on the stovetop) until just warm. This helps to infuse the milk with the bright lemon aroma.

9. Whisk in Powdered Sugar: Gradually whisk the powdered sugar into the warm milk and lemon zest mixture. If the icing becomes too thick, you can reheat it briefly (again, about 30 seconds in the microwave) to achieve a smooth, good icing consistency. It should be thick enough to coat the biscuits but thin enough to brush on easily.

10. Glaze and Decorate: Once the biscuits have cooled slightly on the baking sheets (they are still a bit warm, which helps the icing adhere), use a pastry brush to brush the icing generously over the tops of the cookies. Immediately after icing, sprinkle with the rainbow candy sprinkles before the icing has a chance to dry. The vibrant colors against the creamy white icing are a hallmark of these traditional Italian treats.

Expert Tips & Tricks

• Anise Oil Purity: Ensure your anise oil is specifically for candy making or baking. Fragrance oils can be harmful. A little goes a long way; this oil is potent!
• Flour Fluctuation: The exact amount of flour needed can vary based on humidity and the absorbency of your flour. Always add it gradually until you feel that play-dough texture. Over-flouring will result in dry, hard biscuits.
• Dough Temperature: If the dough becomes too soft to handle while shaping, pop it in the refrigerator for 10-15 minutes to firm up before continuing.
• Batch Baking: If you’re baking multiple batches, allow the baking sheets to cool slightly between uses to prevent the dough from spreading too much.
• Icing Consistency Control: For a thinner icing, add milk a teaspoon at a time. For a thicker consistency, add more powdered sugar a tablespoon at a time.
• Sprinkle Timing: Apply the sprinkles while the icing is still wet for best adhesion.

Serving & Storage Suggestions

These Italian anise tea biscuits are delightful served with a cup of hot tea, coffee, or even a glass of milk. They are perfect for afternoon tea, as a sweet ending to a meal, or simply as a comforting snack.

Storage: Store the cooled, iced biscuits in an airtight container at room temperature for up to 5 days. While they may lose a bit of their initial crispness over time, they will remain wonderfully flavorful. If you live in a very humid climate, you might consider adding a small food-safe desiccant packet to the container to help maintain their texture. Avoid refrigerating them, as this can make them tough.

Nutritional Information

Here’s an estimated nutritional breakdown for these delightful biscuits. Please note that these are approximate values and can vary based on the specific ingredients and quantities used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	1717.9 kcal	–
Calories from Fat	–	34%
Total Fat	64.1 g	98%
Saturated Fat	10.3 g	51%
Cholesterol	283.3 mg	94%
Sodium	944.4 mg	39%
Total Carbohydrate	265.9 g	88%
Dietary Fiber	4.2 g	16%
Sugars	162.4 g	649%
Protein	23.7 g	47%

Variations & Substitutions

While this recipe is a beloved classic, feel free to explore these variations:

• Citrus Swap: If you’re not a fan of anise, you can omit the anise oil and increase the vanilla extract to 1 tablespoon. Alternatively, try adding a teaspoon of orange zest along with the lemon zest for a different citrus profile.
• Nutty Addition: For a subtle nutty flavor, consider adding a ¼ cup of finely ground almonds or hazelnuts to the dry ingredients.
• Glaze Alternatives: If lemon isn’t your preference, a simple glaze made with powdered sugar and water or milk can be used. A splash of almond extract in the glaze can also be a lovely addition.
• Gluten-Free: Creating a gluten-free version of these biscuits can be challenging due to the specific dough texture required. If you attempt it, use a high-quality gluten-free all-purpose flour blend that contains xanthan gum, and be prepared to adjust the liquid content significantly.

FAQs

Q: Where can I find anise oil for this recipe?
A: Anise oil, specifically for culinary use, can typically be found in specialty baking stores, candy-making supply shops, or online retailers.

Q: My dough seems too sticky. What should I do?
A: If your dough is too sticky, gradually add more flour, one tablespoon at a time, while kneading. Continue until it reaches a play-dough-like consistency that doesn’t adhere to your hands or the work surface.

Q: My biscuits cracked on top when baking. Is this normal?
A: Yes, a slight cracking on the tops of these biscuits is quite normal and adds to their rustic appeal. It indicates the dough has risen well.

Q: Can I make the icing ahead of time?
A: It’s best to make the icing just before you plan to use it, as it can thicken and become difficult to work with if left sitting for too long. You can gently reheat it if it becomes too stiff.

Q: How should I store leftovers if I don’t have an airtight container?
A: If you don’t have an airtight container, you can wrap the biscuits tightly in plastic wrap, ensuring as much air is expelled as possible. For longer storage, consider placing them in a resealable plastic bag after wrapping.

Final Thoughts

These Italian anise tea biscuits are a testament to the enduring power of simple, heartfelt baking. They are a reminder that sometimes, the most extraordinary flavors come from the most unassuming ingredients, prepared with a touch of love and tradition. I encourage you to embark on this baking journey, to infuse your own kitchen with the warm, comforting scent of anise, and to share these delightful treats with your loved ones. Whether you’re a seasoned baker or just starting out, the joy of creating something so wonderfully reminiscent of cherished memories is a reward in itself. Gather your ingredients, set aside some time, and let the magic of these biscuits unfold.