Aniskrabeli and Anisbroetli (Swiss Cookies With Anise) |
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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 6 |
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These Swiss cookies have been baked since medieval times! For Krabeli you do not need the fancy molds (stamps). Ingredients:
4 eggs |
500 g icing sugar |
2 tablespoons kirsch |
1 tablespoon anise (for aniskrabeli seeds and for anisbroetli ground) |
1 pinch salt |
600 g plain flour |
Directions:
1. Mix sugar and eggs using a blender until they are very soft.
2. Add the remaining ingredients and knead into dough.
3. For Aniskrabeli form on a floured surface rolls 1.5 cm (1/2 inch) thick. Cut pieces of 4-5 centimeters (2 inch) of length. Make 3 oblique cuts and fold your cookies slightly (like in the picture).
4. For Anisbroetli you need a stamp. In this case roll out your dough on a floured surface or make small balls with your hands. Print the shape with your favorite stamp.
5. Put the small pieces onto a baking tray and dry for about 12- 24 hours at room temperature (this step is essential!).
6. Bake them for 15-25 minutes with 150 degrees Celsius (300F). These cookies shouldn’t turn brown! (heat and timing are basing it on convection oven).
7. Let them cool down and enjoy.
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