Label
All
0
Clear all filters

Toasted Anise Sponge Fingers

Rate this recipe

Preparation info
  • Makes about

    4 dozen

    • Difficulty

      Medium

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

These biscuits have the same flavoring, anise (which one either adores or loathes) as crunchy Anise Toast, but they are otherwise quite different. The sponge fingers are crumbly, light, and eggy. They should be served with very delicate desserts—possibly coffee, vanilla, or orange mousse or a Bavarian cream.

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title