Anisbrød Recipe from Denmark - Delicious Almond and Anise Seed Bread


Anisbrød Recipe from Denmark - Delicious Almond and Anise Seed Bread
Region / culture: Denmark | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8



Anisbrød, or anise bread, is a delightful and aromatic baked good that combines the unique flavors of anise seed and almond extract with the richness of eggs and butter. This recipe offers a tender, flavorful loaf that's perfect for breakfast, tea time, or as a dessert. Its origins in Scandinavian baking traditions make it a unique addition to any baker's repertoire, offering a taste of Northern European cuisine right in your kitchen.


The tradition of baking with anise seed dates back centuries in Scandinavian countries, where spices were highly valued for their ability to add depth and flavor to simple ingredients. Anisbrød, in particular, has roots in festive and holiday baking, often served during Christmas and other celebrations. The recipe has evolved over time, incorporating ingredients like almond extract and almonds to enhance its flavor and texture. Today, it remains a cherished recipe in many households, symbolizing warmth, tradition, and the joy of sharing good food with loved ones.


How to prepare

  1. Sift together the flour, baking powder, and salt twice.
  2. Cream the butter and sugar together until soft.
  3. Add the anise seed and almond extract, and blend well.
  4. Add the unbeaten eggs, one at a time, beating well after each addition.
  5. Add the sifted dry ingredients, and mix thoroughly.
  6. Fold in the ground or chopped almonds.
  7. Bake in a preheated oven at 350°F (177°C) for 1 hour, in a greased and lightly floured loaf pan (9×5×3).


  • For a citrus twist, add the zest of one orange or lemon to the batter.
  • Incorporate dried fruits such as cranberries or raisins for added sweetness and texture.
  • Swap out the almond extract for vanilla extract for a more subtle flavor profile.

Cooking Tips & Tricks

To ensure your Anisbrød turns out perfectly, consider these tips:

- Sift the flour and other dry ingredients twice to incorporate air and ensure a lighter loaf.

- Cream the butter and sugar thoroughly until the mixture is pale and fluffy, which helps create a tender crumb.

- Add the eggs one at a time, fully incorporating each before adding the next, to achieve a smooth batter.

- Gently fold in the almonds to maintain the batter's airiness.

- Check the loaf with a toothpick inserted into the center; it should come out clean when the bread is done.

- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions

Anisbrød can be enjoyed in many ways:

- Sliced and toasted with a spread of butter or cream cheese

- As a base for French toast for a unique breakfast option

- Accompanied by a cup of coffee or tea for a cozy afternoon snack

Cooking Techniques

The key techniques in this recipe involve creaming butter and sugar, properly mixing wet and dry ingredients, and folding in nuts to maintain the batter's structure and airiness. Mastering these techniques will ensure a light, flavorful loaf.

Ingredient Substitutions

For a dairy-free version, use a plant-based butter substitute.

- Replace almonds with walnuts or pecans for a different nutty flavor.

- If anise seed is not available, fennel seeds can provide a similar licorice-like taste.

Make Ahead Tips

Anisbrød can be made ahead and stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. To serve, simply thaw (if frozen) and reheat gently.

Presentation Ideas

Serve slices of Anisbrød on a platter with a dusting of powdered sugar and a few whole almonds for decoration. Pair with a sprig of fresh mint or berries for a pop of color.

Pairing Recommendations

Anisbrød pairs beautifully with strong coffee or a sweet dessert wine. For a savory contrast, serve with aged cheese and fruit.

Storage and Reheating Instructions

Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze. Reheat slices in a toaster or oven until warm.

Nutrition Information

Calories per serving

A single serving of Anisbrød contains approximately 200 calories. The calories come from a balanced mix of carbohydrates, fats, and proteins, making it a satisfying and energy-providing option for a snack or part of a meal.


A single serving of Anisbrød contains approximately 30 grams of carbohydrates. The primary source of these carbohydrates is the flour and sugar, which provide the bread's structure and sweetness, respectively.


This recipe yields a bread with about 10 grams of fat per serving, mainly from the butter and eggs. These fats contribute to the loaf's moistness and rich flavor.


Each serving of Anisbrød offers around 5 grams of protein, coming from the eggs and almonds. Eggs are an excellent source of high-quality protein, while almonds add a bit of plant-based protein to the mix.

Vitamins and minerals

Anisbrød provides a range of vitamins and minerals, including calcium from the almonds and eggs, vitamin E from the almonds, and various B vitamins from the eggs and flour. These nutrients contribute to the overall nutritional profile of the bread, making it a wholesome choice.


This recipe contains common allergens such as wheat (gluten), eggs, and nuts (almonds). Those with allergies or sensitivities to these ingredients should avoid this bread or seek suitable substitutions.


Overall, Anisbrød is a moderately nutritious option that balances carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a beneficial addition to a varied diet. However, those with specific dietary needs or restrictions should consider the allergens present.


Anisbrød is a traditional Scandinavian bread that offers a unique blend of flavors and textures, making it a delightful addition to any baking repertoire. With its rich history and versatile serving options, it's a recipe that invites experimentation and sharing. Whether enjoyed as part of a festive celebration or a simple daily treat, Anisbrød is sure to warm the heart and satisfy the palate.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was handwritten on a yellowed piece of paper, tucked away in an old cookbook that belonged to my great-grandmother. The title read "Anisbrød" in elegant cursive script, and the ingredients listed were simple yet intriguing.

I had never heard of Anisbrød before, but something about the combination of anise seeds, orange zest, and almonds piqued my curiosity. I knew I had to try making it myself.

I asked my great-grandmother about the recipe, and she told me that it was a traditional Danish bread that her own grandmother used to make. She described the process of making Anisbrød with such fondness and nostalgia that I knew I was about to embark on a culinary journey through generations of my family's history.

I gathered all the ingredients I needed – flour, sugar, butter, eggs, anise seeds, orange zest, almonds, and yeast. As I mixed the dough together, the kitchen filled with the warm, comforting aroma of anise and citrus. I kneaded the dough until it was smooth and elastic, then left it to rise in a warm spot.

As the dough doubled in size, I shaped it into a loaf and brushed it with a beaten egg wash. I sprinkled sliced almonds on top before popping it into the oven to bake. The smell that wafted through the kitchen as the Anisbrød baked was absolutely heavenly.

When the bread was golden brown and perfectly baked, I couldn't wait to slice into it and taste my creation. The first bite was a revelation – the subtle sweetness of the bread, the fragrant anise seeds, the burst of citrus from the orange zest, and the crunch of the almonds all combined to create a symphony of flavors on my taste buds.

I shared the Anisbrød with my family, and they all marveled at how delicious it was. My great-grandmother was especially pleased, telling me that I had captured the essence of the traditional Danish bread perfectly.

From that moment on, Anisbrød became a staple in our household. I made it for special occasions, holidays, and just because. Every time I baked a loaf, I felt connected to my ancestors and the generations of women who had passed down this recipe through the years.

Over time, I started experimenting with the recipe, adding my own twists and variations. Sometimes I would swap out the almonds for walnuts or pecans, or add a splash of rum to the dough for a boozy kick. Each iteration of Anisbrød was unique and delicious in its own way.

As I grew older, I continued to make Anisbrød for my own children and grandchildren, passing down the recipe and the stories behind it. It became a symbol of our family's heritage, a link to our past that we could taste and savor with each bite.

Now, as I sit here reflecting on the journey that led me to discover the magic of Anisbrød, I am filled with gratitude for the generations of women who came before me, who preserved and shared this recipe with love and care. I am proud to carry on this tradition, keeping alive the flavors and memories of my family's culinary history for generations to come. And as I take another bite of the warm, fragrant Anisbrød that sits before me, I am reminded once again of the power of food to connect us to our roots and bring us closer together.


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