These cookies, also knowns as ‘white caps’ due to their white tops, were a family favorite made by my Italian great grandmother. I hope they bring the same joy to your family as they did to mine. Even if you don’t like anise (licorice flavor) you will LOVE these! The name comes from the white, crispy top that forms when it dries overnight.
— Chef Ricky
Anise Cookies AKA “White Caps”
- 3 whole eggs
- 1 cup + 2 Tbsp white sugar
- 13/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp anise oil or 1 Tbsp anise extract
- Non-stick spray
- 1 Sheet Parchment Paper
Place eggs and sugar in bowl of stand mixer. Beat at high speed for 5 minutes, with whisk attachment, until mixture is smooth, fluffy and lemony yellow (the ribbon stage). Beat in anise oil/extract.
Add flour and baking powder and beat at medium speed for 2 minutes.
Drop by tablespoonfuls spaced 2" apart onto parchment-covered cookie sheet. These cookies can stick, even on parchment. You should spray a thin layer of non stick spray on the parchment. Silicone mats work great as well.
DO NOT SKIP THIS STEP Let sit overnight, uncovered, at room temperature.
Preheat oven to 325 degrees F.
Bake for 10 -12 minutes. Caps should be white, not browned. Cookies will puff up slightly, like little mushrooms.
Let cool completely before removing from parchment. If they are still even the slightest bit warm, they may rip or stick.
Yield about 30 cookies