Pimpinella anisum

Anise has a sweet, licorice like flavor that is great in baked goods and a main ingredient in traditional biscotti. See recipe below.

Medicinally, Anise is carminative and pectoral, making it very useful for hardy, dry coughs; bronchitis and spasmodic asthma. The tea has also been used to improve the memory and increase milk production in nursing mothers. Anise is a natural antacid making it perfect for an after dinner beverage.

For anise tea, use 1 teaspoon seeds to 1 cup almost boiling water. Simmer for 3 - 5 minutes, strain and add honey. For anise syrup tea use 7 teaspoons of seeds to 1 quart water almost boling water. Reduce to simmering and gently simmer 3 - 5 minutes. Remove from heat, strain and add 4 teaspoons of honey. Take two teaspoons of syrup every few hours for relief of coughs, heartburn or to increase milk production.

(The above information is the historical use and not meant to be used in place of advice from a medical professional)

Anise Biscotti
6 eggs
1/2 cup olive oil
2 cups sugar
4 tablespoons anise seed
7-8 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup almonds, roughly chopped
Heat oven to 350°F Grind the anise seed in a coffee grinder reserved for spices, or with a mortar and pestle. By hand or with a mixer lightly beat eggs, then mix in the oil, sugar and anise. Stir in the flour, baking powder, salt and almonds and mix to combine. The dough will be smooth but slightly sticky to the touch. Add more flour if the dough doesn't hold its shape or is too sticky.

Divide the dough into six pieces, lightly flour and roll each into a log 2" in diameter. Place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked, about 25 minutes.

Remove from the oven, immediately slice 1/2" thick diagonally and place back on baking sheet. Bake 10 minutes, flip and bake another 10 minutes or until lightly browned and crisp.

If you wish them to be very hard for dunking in coffee turn the oven to 250F when the biscotti finish browning and let dry to your taste.