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Anise Drop Cookies - Pastry Chef, Angela Gong - Waterbar Restaurant in San Francisco


Known for her sweet creations, Angela Gong, pastry chef at Waterbar in San Francisco, has created some incredible recipes for the holidays. Angela’s Anise Drop Cookies are one of her family favorites, passed along from her grandmother, and one she makes year after year. This special cookie, which looks like a French macaroon, is perfect for any holiday or family celebration! 


Anise Drop Cookies

  • 1 1/2 Cup Flour
  • 1/4 Teaspoon baking powder
  • 2 Eggs (plus water to equal ½ cup)
  • 1 Cup Sugar
  • 1/4 Teaspoon anise extract
  • 2 Teaspoons anise seeds (optional)
  • 1 Teaspoon fennel pollen (optional)


Anise Drop Cookies

Sift flour and baking powder together.  Set aside.

Beat eggs, sugar and anise extract in a mixer with a whisk attachment.  Whip until thick and pale – ribbon stage. 

Sift dry ingredients into egg mixture, folding ¼ at a time. 

Fold in anise seeds with the final addition of flour.

Drop or pipe teaspoonfuls onto greased sheet pan or parchment paper. 

Sprinkle fennel pollen on top decoratively.

Allow to dry, uncovered for 8-10 hours or overnight.  Keep out of sight or children and spouses will be tempted to eat them. 

Bake at 350 degrees for 5-6 minutes or until cooked through.