Have you tried ordering fresh spices from one of the specialty spice houses? I order from Penzey's and have found that all the spices I've gotten from them have always been stronger, so why not their Anise Seed.

Here is a link that might be useful: Penzey's Spices

Pure anise extract is available at some stores.

If some say the extract they used has poor flavor also, I hate to spend the extra $$ for something that is no better than the seed I am using. I tried to be extra careful & grind the seeds better this time ... but same result! It is obvious as one can see the ground seeds in the finished cookie ! New Mexico without the anise flavored biscochitos is not the same!

Trying Penzey's anise seed would be my first choice.

Adding 1/8 tsp. gound fennel seed to the anise seed may help boost the flavor. Slightly different.

Thanks iris gal! Never thought of using fennel seed & add with the anise!!! I grow lots of fennel in the garden- has become a weed!) so will save some next season to try w/the anise!
I do grind the anise very well before using in a recipe but I think it really has lacked the flavor of years past even though I used a fresh bottle.

Hope this doesj't sound too ignorant but, since alcohol burns off when cooked why not buy a nip of Romana Sambuca? Use whats called for in the recipe and sip the rest? Sounds like a win-win to me.

Strange this thread should come up again just now. I made the biscottini recipe from Cooks Country and find that the Anise flavor is very mild. Since the jarred Anise I have is not too old I'm wondering, once again, what's going on. ?

I bought anise extract recently to make anesone, but I haven't done it yet. If you think the seeds are 'weak', you might try a bit of the extract added to the mix.

Has someone been sipping Pernod?

you can buy LorAnn Candy flavored oils or go to Wizard Labs for your flavors. They have several.