Anise Fennel Cookies

Cupcakes, cookies & muffins

Anise and Fennel Cookies

I’m always searching for healthier cookies, still haven’t found one that has just symbolic butter… any ideas? But the other day I bumped into this site: Moveable Feasts, and reading the ingredients of this Anise and Fennel Cookies I just knew these ones would be in my oven soon… I’m totally in love with anise and fennel aroma and taste. I had to try them!

Anise Fennel Cookies

And so I did! But as most times happens I didn’t have enough almonds… would that stop me? Nope! I just changed into hazelnuts. Would that make a big difference? Maybe almonds combine better with anise and fennel, but the experiment with hazelnuts went more than fine ;D. These happen to be delicious!

Our home Breakfast has always been a large coffee with some milk and 2 or 3 cookies (standard ones. The ones you get at the supermarket). But, since I started baking… they don’t seem to be enough for my family! They actually get a bit funny if I tell them to eat the supermarket ones… they ask for home made!!! Am I spoiling them? YES! Do I love it? YES! Are these better than the supermarket ones? YES!

Fennel Anise Cookies

BAKE YOUR OWN COOKIES! Bake this Anise and Fennel Cookies. This way you will make sure you know where all ingredients come from and they can be seasonal, natural, organic, eco, Km 0…


Ingredients for 24 Cookies: 280 grs of flour, 137 grs of white sugar, 70 grs of toasted and peeled hazelnuts, 2 tablespoons of toasted sesame seeds, 1/2 teaspoon of anise seeds, 1/2 teaspoon of fennel seeds, a pinch of salt, 190 grs of unsalted butter, 2 large egg yolks and 1 teaspoon of vanilla extract.

  • Blend the sugar, hazelnuts and seeds with a food processor. Reserve.
  • Add the flour to the previous bowl and stir with a wire mixer.
  • Cut the butter in small dices and add to the bowl. Mix it all with your hands.
  • Whisk the eggs' yolks and add the vanilla extract. Pour inside the bowl. Mix with a silicon spatula and with your hands until you get an homogeneous dough ball.
  • Preheat the oven to 180ºC
  • Place the dough between two parchment papers and press with your roll until you get a flat dough about 8mm thick. Place inside the freezer and take out after 10 minutes.
  • Cut the cookies and place back inside the freezer for another 10 minutes.
  • Place in the oven's tray on parchment paper.
  • Bake for 20 minutes aprox or until the edges become brown.

Next time I bake them, I will change the 1/2 teaspoons for 1 teaspoon to increase the seeds aroma.


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11/29/2013 · 22:33 h by Joan Nova

My favorite spices and my favorite nut. It would be impossible for me to resist. :)

08/15/2017 · 17:10 h by Cornelia

Thank you so much for this recipe! More than thirty years ago, we bought cookies in a Rosas bakery and I remember them fondly. I tried to find a recipe, they were so tasty. Now I guess my search has come to an end!

Best wishes

09/30/2019 · 1:57 h by Madeline Osborne

I have made these cookies several times, and savor the flavor each and every time.
They are quite rich, so I cannot make them regularly, but they are still my “go-to” cookie for any special occasion I can come up with!

[...] a delightful blog named Spanish Recipes by Nuria. To see the original post, click here for the recipe. You’ll notice she calls her’s Anise and Fennel Cookies. I didn’t change much in [...]

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