If you grew up in an Italian-American household, chances are you’ve dipped a Stella D’Oro Anisette Toast into your morning coffee or evening espresso. These twice-baked sponge cookies—light, crisp, and delicately perfumed with anise—have a nostalgic place at the breakfast table and in cookie tins across generations.
But traditional anisette toast is made with wheat flour—off-limits for those of us eating gluten-free. That’s why I created this recipe for gluten-free anisette toast cookies that’s every bit as satisfying, and just as perfect for dunking.
What Are Anisette Toast Cookies?
Anisette toast is a twice-baked Italian-inspired sponge cookie that’s crisp, airy, and lightly sweet, with a warm, licorice-like flavor from ground anise seed. Stella D’Oro made this style of cookie famous in the U.S., and they’ve been a staple in many Italian-American kitchens ever since.
How to Make Gluten-Free Anisette Toast Cookies
This gluten-free version is made using a classic sponge method:
Whip eggs and sugar to a light ribbon stage for structure
Fold in gluten-free flour, baking powder, and ground anise seed
Bake in loaf pans, then cool completely
Slice and toast to your preferred crispness
Key Ingredients
Eggs: Provide lift and structure—don’t skip the whipping step!
Granulated Sugar: Use more or less depending on your sweetness preference
1:1 Gluten-Free Flour Blend: Any good cup-for-cup mix will work
Ground Anise Seed: Freshly ground for the best flavor
Baking Powder: Gives a slight rise to the sponge
Optional flavorings include a splash of anisette liqueur, vanilla extract, or almond extract.
Toast to Your Liking
After the first bake, you’ll slice the loaves and toast the cookies at a low temperature:
For crisp, dry toast-style cookies, bake 35–40 minutes
For softer, sponge-style cookies, bake 25–30 minutes
Flip halfway through for even drying, then let them cool before storing.
Why You’ll Love This Recipe
Totally gluten-free—but just like you remember
Great for batch baking and storing
Customizable flavor options
Perfect with coffee, espresso, or tea
Anisette Sponge Toast
Ingredients
- 8 large eggs (400g)
- 200 g granulated sugar use 250-300 g for a sweeter version
- 260 g 1:1 gluten-free flour blend
- 1 ½ tsp baking powder
- 2 tsp ground anise seed I use a mortar and pestle but you can also use a spice grinder
Instructions
- nstructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8x4-inch loaf pans and line each with a parchment sling that extends over the long sides for easy removal.
- Beat the eggs and sugar together in a stand mixer or with a hand mixer on high speed until the mixture is light, fluffy, and reaches the ribbon stage (about 5–7 minutes). This step is key for structure and volume.
- Sift the flour and baking powder over the egg mixture. Add the ground anise seed and gently fold everything together using a spatula, being careful not to deflate the batter.
- Divide the batter evenly among the prepared loaf pans.
- Bake for 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the pans and cool the loaves completely on a wire rack.
- Once cooled, slice each loaf into ½-inch thick slices. Arrange the slices on a parchment-lined baking sheet.
- Bake a second time at 250°F (120°C):
- For crisp, dry toast-style cookies: bake 35–40 minutes
- For softer sponge-style cookies: bake 25–30 minutes
- Flip the slices halfway through for even drying.
- Cool completely before storing in an airtight container.
Notes
For extra flavor, you can add a splash of anisette liqueur or a touch of vanilla, lemon or almond extract.