Anise-Flavored "Doughnuts"

Anise-Flavored "Doughnuts" Recipe
Photo: Johnny Autry; Styling: Cindy Barr
These confections, called rollos de anís in Spanish, are often washed down with small glasses of Alicante Muscat or another sweet white wine.

Yield:

Serves 24 (serving size: 2 cookies)
Total time: 1 Hour, 53 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 1 Hour, 53 Minutes

Nutritional Information

Calories 97
Fat 4.8 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 1.1 g
Carbohydrate 11.5 g
Fiber 0.2 g
Cholesterol 8 mg
Iron 0.4 mg
Sodium 36 mg
Calcium 7 mg

Ingredients

1/2 cup granulated sugar
1/2 cup olive oil
1/4 cup anisette liqueur (such as Chinchon)
1 large egg
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1 tablespoon powdered sugar

Preparation

1. Combine first 3 ingredients in a large bowl; stir with a whisk until sugar dissolves. Add egg; stir with a whisk until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Add flour mixture to sugar mixture; stir until smooth. Cover and chill 1 hour.

2. Preheat oven to 300°.

3. Coat baking sheets with cooking spray or line with parchment paper. Shape 1 1/2 teaspoons of dough into a 2-inch log. Connect ends of log together, forming a ring; place on prepared baking sheets. Repeat procedure with remaining dough, placing 1 inch apart. Bake at 300° for 15 minutes or until edges are golden brown. Remove cookies from pans; cool on wire racks. Sprinkle cookies evenly with powdered sugar while still warm.

 

3 More Ways with Anisette Liqueur:

1. Stir into coffee.

2. Heat, mix with powdered sugar, and drizzle over warm pound cake.

3. Add a splash to steaming liquid for shellfish like mussels or clams.

Marisol Perez,

Cooking Light

December 2011
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