Everyone is getting engaged and married and truly I feel sorry. Because no one will have a stronger, more solid union than my great grandma’s anisette cookies and an entire pot of black coffee. Honestly, where’s that love comparison? I just want someone to compliment me the way anise biscotti compliments hot coffee. Where’s that romance?
“Ninety nine cents would get you a pound of these cookies.” Thinking about the light-weight of each crispy baked wedge made me realize the sheer volume that equates. “We would bring them home and drink a whole pot of coffee,” says my mom. It’s true, these cookies practically beg for a dunk before each bite, after which the harmonious union of coffee and anisette simply transports you to an old-fashioned Italian-American bakery of yore. So good you almost don’t feel bad about eating a few for breakfast. Oops.
This recipe, another mysterious find from my great grandma’s recipe box, was entirely written in English which could mean one of two things: it is once again not hers, or she had serious help writing it. In a comparison between this and her snippets of attempting English in other recipes, it appears that this is her handwriting. Impressive if so, but also curious. Someone definitely helped her, perhaps speaking the translation and showing her how to spell each word with some corrections on the way.
This recipe is also one of the rare recipes from the box that includes all measurements, oven temperature and a procedure. Truly miraculous when all others are written in at least two languages and have little clues pertaining to how the flour and baking powder eventually become a sponge cake. That being said, this recipe was also easy by most baking standards: add ingredients to the bowl, beating after each addition, then pouring the batter into a greased cake pan, baking until golden brown, slicing and baking again for maximum crispiness. This technically makes them biscotti.
Biscotti, though typically what Italians call a cookie, literally translates to baked twice. Most traditional biscotti have nuts or candied fruit in them and turn out just a touch drier, denser and tougher. Still absolutely delicious, but this recipe is unlike those cookies. These cookies are lighter and more tender. Still crispy, but you won’t have to clamp down on the cookie with your molars in order to take a bite. The coffee isn’t necessary to soften the cookie, it just tastes good.
I prefer espresso in general over coffee, but, as Ina Garten would probably say, if you can’t make espresso then regular coffee is just fine. Just try to resist eating them all.
My Great Grandma’s Anisette Cookies
1 cup sugar
3 tsp anise extract
3/4 cup cooking oil (canola oil)
1-1/2 cup flour
2 tsp baking powder
Preheat oven to 350 degrees F.
Add all ingredients in order given beating well after each addition. Pour into greased 9×13 pan.
Bake for 20-25 minutes or until golden brown.
Remove from pan and slice into 1 inch strips.
Place on an ungreased cookie sheet for another 10 minutes to toast.