Best 8 Anise Almond Loaf Recipes

DANISH ANISE AND ALMOND BREAD

Steps:

• Use bread machine, or.
• Dissolve yeast in 3/4 c warm water. Let stand 10 minutes.
• Meanwhile, mix together the flour, sugar, salt, almonds and anise seed.
• Add butter, oil, egg and egg yolk to the yeast mixture. Mix dry ingredients into wet ingredients.
• Knead dough until smooth.
• Put dough into greased bowl, turn over and cover. Let stand in warm place until almost doubled in bulk.
• Punch down dough and form into round loaf. Put on greased baking sheet.
• Let stand in warm place for 30 minutes.
• Brush dough with egg wash or milk.
• Bake at 350F for 35-45 minutes or until browned. Tap bottom of loaf and if it.
• sounds hollow, it should be done. Cool loaf before slicing.

ALMOND PUFF LOAF

Steps:

• FIRST LAYER: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer.
• Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
• Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces.
• Wet your hands, and shape each piece of this wet dough into a rough log.
• Grease a baking sheet or sheets that'll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches) between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
• SECOND LAYER: In a medium-sized saucepan, bring the water and butter to a boil.
• Stir until the butter melts, then add the flour (and salt, if you're using it) all at once.
• Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
• Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
• Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed.
• Mix in the almond extract.
• Divide the batter in half.
• Spread half the batter over one of the dough strips on the pan, covering it completely.
• Repeat with the remaining batter and dough.
• With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
• Bake the pastry in a preheated 350°F oven for 50 minutes to 1 hour, or until it's a deep golden brown.
• Remove it from the oven, and transfer each pastry to a wire rack (a giant spatula works well here).
• TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
• Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.
• ICING: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle the icing atop the pastries.
• Cut into squares or strips to serve.

FESTIVE BUTTER ALMOND LOAF

Steps:

• Preheat oven to 350°F Grease two medium loaf pans.
• In large bowl, mix first six ingredients, and beat on high speed for 5 minutes.
• Fold in flour, baking powder and salt, alternately with the milk.
• Pour into pans, and sprinkle almonds on top of each loaf.
• Bake for 50-55 minutes, or until lightly browned and done.
• When loaves have cooled slightly, loosen edges, and turn out onto wire rack.
• Drizzle glaze over loaves.
• To make glaze, beat powdered sugar, water and extract together in a small bowl until smooth.
• If glaze is too thick, add an extra 1/2 teaspoon of water.
• Decorate with cherries.

ANISE BISCOTTI

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

GINGER ALMOND BISCOTTI

Steps:

• Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper.
• In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop. Finely chop crystallized ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger.
• Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.

ANISEED LOAF

Steps:

• In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

ANISE BISCOTTI

Steps:

• Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

ANISE-ALMOND COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix flour, almonds and salt, set aside.
• Beat butter and sugar until creamy.
• Blend in egg and extract.
• Gradually mix in flour mixture.
• Drop by rounded tablespoon onto ungreased cookie sheet.
• Bake 10 - 12 minutes until golden brown.