Anise Cookies: These delicious traditional cookies have a long history in the cuisine of various Latin American and European countries. Their origin dates back to Spanish cuisine, where anise has been used for centuries to flavor sweets and breads. In Latin America, anise cookies are especially popular in countries such as Mexico, Colombia, and Argentina, although they may go by different names, such as "bizcochos de anís" or simply "anise cookies." In some regions, these cookies are part of special celebrations, such as patron saint festivals or the Christmas season, being a typical dessert that unites generations by sharing their unique flavor and characteristic aroma.
In other Latin American countries, anise is also used in a variety of sweet recipes and drinks, reflecting the cultural importance of this aromatic seed. The crispy texture and unmistakable perfume of anise make these cookies irresistible for those who enjoy traditional and artisanal flavors, preserving the classic preparation techniques that have been passed down from generation to generation.
How to Prepare Anise Cookies
To begin, it is important to grease and flour the baking trays, ensuring the cookies do not stick during the cooking process.
In a large bowl, beat the egg yolks with the powdered sugar and salt until you obtain a pale and creamy mixture that will serve as the base for the dough.
On the other hand, beat the egg whites until they are very stiff, providing air and lightness to the preparation.
Incorporate the beaten egg whites into the yolk mixture with gentle movements to maintain the fluffiness.
Sift the flour, baking powder, and anise seeds over the egg mixture to ensure an even distribution of the dry ingredients.
Incorporate the dry ingredients into the mixture quickly but carefully, avoiding the dough from losing volume.
Fill a pastry bag with a plain tip with the cookie mixture to form uniform portions.
Form small rounds on the prepared trays, leaving space between each one.
Let them rest overnight so the cookies dry out and acquire the proper texture before baking.
Preheat the oven to 163°C (325°F), preparing the ideal environment to cook them slowly.
Bake the cookies for 20 minutes or until they are lightly golden and firm to the touch.
Finally, cool the cookies on a rack so they maintain their crispy texture and cool evenly.
