Toasted Anise Sponge Fingers

Preparation info
  • Makes about

    4 dozen

    • Difficulty


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.