Maria 10 Comments
Jump to Recipe Jump to Video
Savor the sweet aroma of anise with this recipe for Anisette Sponge Cookies. Their soft and pillowy texture is reminiscent of Stella D’oro’s coffee treats.
Are you ready to relive your childhood memories?
If you’re anything like me, you have fond memories of dipping Stella d’Oro soft anise cookies into a glass of milk during your childhood. And as you got older, that ritual transitioned to enjoying them with a cup of coffee.
I’ve been on a mission to replicate that nostalgic recipe for years.
While these Italian anise seed cookies came close, I’ve finally perfected the recipe.
Introducing anise sponge cookies—a delightful treat that combines the light, airy texture of Pan di Spagna with the sweet, aromatic flavor of anise.
If you are a fan of licorice and dunking cookies, you’re going to love these cookies.
Jump to:
- Ingredients
- How to make
- Tips
- FAQ
- Italian anise cookie recipes
- Recipe inspiration
- Traditional Italian cookies
- Recipe
Ingredients
- Cake Flour: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender and delicate texture. As an optional substitution, you can use all-purpose flour.
- Baking Powder: This leavening agent helps the cookies rise and become light and fluffy.
- Ground Anise Seed: Ground anise seed adds a distinct licorice-like flavor to the cookies. It’s a key ingredient for that authentic anisette taste.
- Salt: Just a pinch enhances the overall flavor of the cookies.
- Eggs: Eggs provide the cookies’ structure, moisture, and richness. Room-temperature eggs incorporate more easily into the batter.
- Granulated Sugar: Sugar sweetens the cookies and also contributes to their texture. It helps create a tender crumb and adds sweetness to balance the anise flavor.
- Honey: Honey adds moisture, sweetness, and a subtle depth of flavor to the cookies. It can contribute to a chewy texture.
- Anise Extract: Anise extract intensifies the anise flavor in the cookies.
How to make
- Sift 1 cup (142 grams) of cake flour, ½ teaspoon of baking powder, 1 teaspoon ground anise seed and a pinch of salt in a bowl. Set aside for now.
- In the large mixing bowl of a stand mixer, whisk 2 eggs with ⅓ cup of granulated sugar on high speed for 3-4 minutes until thick and doubled in volume.
- Whisk in 1 tablespoon of honey and 1 teaspoon of anise extract into the egg and sugar mixture.
- Sift the dry over the wet ingredients in two separate additions and use a rubber spatula to fold gently. Be sure to scrape the bottom of the bowl to ensure thorough mixing.
- Let the batter rest for 15 minutes.
- Preheat the oven to 400°F (200°C). Position the rack in the center of the oven. Line a baking sheet with parchment paper.
- Carefully spread the batter in the center of the parchment-lined baking sheet. I use a large ice cream scooper. You can watch the video included in the recipe card to see how this is done.
- Bake in a 400°F (200°C) oven for 10-12 minutes or until the surface springs back when lightly pressed.
- Allow the baked loaf to cool on the cookie sheet for one minute.
- Transfer carefully to a wire rack and let it cool for about 5 minutes.
Slice into ½-inch slices and enjoy your delicious Italian Sponge Cookies!
Tips
- Allow your eggs to come to room temperature before using them. Room-temperature eggs whip up better and incorporate more air into the batter, resulting in lighter, fluffier cookies.
- Although these cookies can be made with all-purpose flour, cake flour is recommended.
- When incorporating the dry ingredients into the wet mixture, do so gently. Overmixing can deflate the batter and lead to dense cookies. Fold just until the dry ingredients are fully incorporated.
- To prevent soggy bottoms, transfer the baked loaf to a cooling rack.
FAQ
Can I omit the anise extract or substitute it with another flavor?
While anise extract is essential for achieving the signature anise flavor in these cookies, you can experiment with other extracts if you prefer a different taste.
Can I substitute anise extract for ground anise seeds?
Yes. Use half the amount of anise extract compared to anise seeds. For instance, this recipe calls for 1 teaspoon of anise seeds, that you can substitute with ½ teaspoon of anise extract.
What is the difference between anisette sponge and traditional anise biscotti?
The main difference is texture. Anise sponge cookies are softer with a subtle licorice flavor, whereas anise biscotti are crispier and crunchier.
Italian anise cookie recipes
The delicate aroma and irresistible flavor of anise make it a standout ingredient in creating delicious cookies. Here are a few of my favorite Italian cookies to make with this spice.
- Easy Italian Dunking Cookies with Anise
- Authentic Italian Anise Biscotti
- Pizzelle della Nonna: A Classic Italian Cookie!
- Italian Wine Cookies Ciambelline al Vino
- Italian Anise Cookies:Discover the charm of these Italian Anise Cookies with their uniquely spongy interior and a touch of sweetness – an ideal companion for your morning coffee, elevating your daily ritual!
- Anise Biscotti:Step into the world of nut-free Anise Biscotti, uniquely baked in a loaf pan for a delightful twist! Intrigued? Join me as we explore the simplicity of making this delicious treat.
- Pizzelle:Delight in the timeless elegance of Anise Pizzelle – a classic Italian treat boasting delicate anise flavor and a captivating snowflake pattern.
- Italian Wine Cookies:Are you looking for ways to use leftover wine? This recipe for traditional rustic-lookingCiambelline al Vino with a hint of aniseis the perfect solution!
Recipe inspiration
Let me take you on my journey to recreate these sponge cookies. It all started with a serious case of cookie nostalgia. Since the New York bakery stopped making them, I’ve been longing for those Stella D’oro cookies [source].
I even tried searching for them on Amazon, but the price was surprisingly steep!
Despite my best efforts, I failed to recreate the recipe – until recently.
While catching up with an old friend a few weeks ago, our conversation somehow drifted to Stella D’oro cookies. To my surprise, she had a copycat recipe for them.
She graciously shared her recipe with me. Naturally, I made a few tweaks, like swapping all-purpose flour for cake flour, decreasing the amount of sugar, and adding ground anise powder.
Sure, it’s not an exact replica of the original, but it’s pretty close.
Hope these will bring back some fond memories like they did to me.
Just for you! A printable baking checklist to help you keep track of all your baking needs.
If you love to bake, this is for you!Simply subscribe to my weekly newsletter and receive thisFREE BAKING CHECKLIST PRINTABLE!
This way, you won’t miss any of my new recipes, and it’s FREE!
THANKS SO MUCHfor following and being part of theShe Loves Biscotticommunity, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made these Italian sponge cookies, I would love to hear about them in the comments below, and be sure to rate the recipe!
Traditional Italian cookies
- Italian Sesame Cookies: Tips to make them the best!
- Simple Homemade Italian S Cookies
- Soft Amaretti Cookies: Tested until Perfect!
- How to Make Biscotti: Italian Lemon Biscotti Recipe
Recipe
Anisette Sponge Cookies Copycat Stella D’oro Recipe
Savor the sweet aroma of anise with my Anisette Sponge Cookies recipe. Their soft and pillowy texture is reminiscent of Stella D'oro's coffee treats.
5 from 3 votes
Print Save Recipe Pin Rate
Course: cookies
Cuisine: Italian
Prep Time: 20 minutes minutes
Cook Time: 12 minutes minutes
Resting Time: 15 minutes minutes
Total Time: 47 minutes minutes
Servings: 24 servings
Calories: 38kcal
Author: Maria Vannelli RD
Ingredients
- 1 cup cake flour 142 grams
- ½ teaspoon baking powder
- 1 teaspoon ground anise seed
- pinch salt
- 2 eggs room temperature
- ⅓ cup granulated sugar 66 grams
- 1 tablespoon honey
- 1½ teaspoon anise extract
Instructions
Sift together the flour, baking powder, ground anise seed and salt.
In a large mixing bowl of a stand mixer whisk the eggs with the sugar on high speed for 3-4 minutes until thick and double in volume.
Whisk in the honey and anise extract.
Sift the dry over the wet ingredients in two separate additions and use a rubber spatula to fold gently. Be sure to scrape the bottom of the bowl to ensure thorough mixing.
Allow the batter to rest for 15 minutes.
Preheat the oven to 400°F (200°C). Position the rack in the center of the oven.
Line a baking sheet with parchment paper.
Carefully spread the batter in the center of the parchment-lined baking sheet. I use a large ice cream scooper. You can watch the video included in the recipe card to see how this is done.
Bake for 10-12 minutes or until the surface springs back when lightly pressed.
Allow to cool on the cookie sheet for one minute.
Transfer the loaf carefully to a wire rack and let it cool for about 5 minutes.
Slice into ½-inch slices and enjoy.
Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
Video
Notes
- Allow your eggs to come to room temperature before using them. Room-temperature eggs whip up better and incorporate more air into the batter, resulting in lighter, fluffier cookies.
- Although these cookies can be made with all-purpose flour, cake flour is recommended.
- When incorporating the dry ingredients into the wet mixture, do so gently. Overmixing can deflate the batter and lead to dense cookies. Fold just until the dry ingredients are fully incorporated.
- To prevent soggy bottoms, transfer the baked loaf to a cooling rack.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Nutrition
Serving: 1serving | Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 5mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.2mg
SIGN UP for Email updates!YES! Send me FREE RECIPES!
About Maria
Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.
Reader Interactions
Comments
Sandra Cellini
Just made these cookies…delicious!
Reply
Maria
So thrilled to read this! Thanks so much for sharing Sandra!
Reply
Mom-Mom Chrissy
I just made these cookies yesterday,and we LOVE them..this will definitely be my go to recipe when i crave that anise flavor that I love so much! I do need to practice more on spooning it out as perfectly as Marie,but that’s the perfect excuse to keep making these cookies.lolReply
Maria
lol… Thanks so much for sharing ♥
Sandy
If I don’t have the ground anise, can I just add more of the extract? How much would you think to add to keep that anise flavor level? Thanks!
Reply
Maria
Great question Sandy! I’ve updated the FAQ section to include this information. Use half the amount of anise extract compared to anise seeds. For instance, this recipe calls for 1 teaspoon of anise seeds, that you can substitute with ½ teaspoon of anise extract. If you really love anise, you can bump the total amount of anise extract to 1 tablespoon. Thanks so much for stopping by ♥
Reply
Nick Micalone
Hi –I look forward to and thoroughly enjoy your blog, and finally took the time to comment.
Your blog brings back fond memories of an enchanted era, sometimes with melancholy. Consequently, I feel a sort of a kinship with you, though we are not related. Please allow me to explain
I was born and grew up in The Bronx, a borough of NY City, in the area known as “Little Italy.” It was centered around the well known Arthur Avenue. A mecca for Italian food. In that one block, and around the corner on 187th Street, there where 6 pastry shops, with 6 butcher shops on the one block of Arthur Avenue alone. Rest assured, I was a frequent customer of the pastry shops
My grand father founded a large combination grocery and butcher shop on Arthur Avenue (“The Avenue”), when it was lined with push carts; the vast majority selling fruits and vegetables. One push cart was kept under the steps of the cellar of my fathers store for Nanina, when the push carts were banned by mayor Fiorella Laguardia, a story for another time
Ironically, “The Avenue” location of my grandfather’s large store is now occupied by Modern Markets Occasionally, I would meet someone who had kind words in regards to my grandfather’s store. He was generous to the poor and had low prices, since he and the family worked there, receiving little or no wages.
Many years ago, there was a Movie, “Marty”, which was the name of the protagonist, a butcher, that opens at the beginning of “The Avenue.”, and filmed a scene in the butcher shop still in existence, from after WW II, till this day. It starred Earnest Borginine, a versatile actor. A copy of the blurb follows:
“Marty is a 1955 American romantic drama film directed by Delbert Mann in his directorial debut. The screenplay was written by Paddy Chayefsky, expanding upon his 1953 teleplay of the same name, which was broadcast on The Philco-Goodyear Television Playhouse and starred Rod Steiger in the title role. The film stars Ernest Borgnine, who won a Best Actor Oscar for his performance, and Betsy Blair. In addition to also winning the Academy Award for Best Picture, the film enjoyed international success, becoming the first film to win the Palme d’Or. Wikipedia” I still vividly member scenes from that film.
At Christmas and Easter, my mother was a whirlwind baker. My favorite was the two variations of Ricotta cheese cakes. My father’s favorite pastry was Sfogliatella Riccia, a fondness he acquired from when he was working for a pasticceria.The “Avenue” has changed dramatically, with only a dozen or so of the original shops remaining. A few are still operated by the original founder’s progeny.. Life goes on; or, to coin the expression found on old time Grandfather Clocks; “Tempest Fugit.”
My grandfather sold the store, and bought a farm in Saratoga Springs, NY. At about the same time he opened a small butcher shop across from the beginning of Arthur Ave, operated by his son, Uncle Pete. He later sold the shop to my father, who operated it from about 1940 to about some time in the early 1970s. He was a complete Italian butcher, much as your husband.
I was born in 1935, lived through the Great Depression and World War II, which ended in 1945 when I was 10 year old. I grew up as the era of the “Greatest Generation” flourished; the best years of my life. Lest I forget, my grandmother’s name was Maria, and my niece’s name is Maria.
But I bore you, and will close with –
Wishing you and yours the very best,
NickReply
Maria
Hello Nick!
Thank you so much for taking the time to share your memories and experiences with us. This was definitely not boring! Your connection to “Little Italy” in The Bronx and your family’s legacy on Arthur Avenue paint such a vivid picture of a bygone era filled with community, tradition, and resilience.It’s fascinating to hear about your grandfather’s grocery and butcher shop and the integral role it played in the neighborhood. As a side note, my dad’s name was Nick. He was a butcher by trade and also had one of the first “Italian” grocery stores here in Montreal.
It’s evident that food and family traditions are deeply intertwined in your memories, much like they are for many of us. The changes you’ve witnessed on Arthur Avenue over the years are a testament to the evolving nature of neighborhoods and communities. Despite the transformations, the spirit of “The Avenue” lives on through stories like yours.
Thank you once again for sharing your story with us. It’s a reminder of the importance of cherishing our roots and the legacy of those who came before us.
God bless.Reply
Sara
Just tried making these for the first time… wow, what a hit! Great recipe!Reply
Maria
Thanks so much Sara! Glad you enjoyed them!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
