Aniskrabeli And Anisbroetli Swiss Cookies With Anise Recipes

Steps:

• Break the anise seeds down a little in a spice grinder or mortar and pestle so they are not so chunky.
• Cream eggs and sugar.
• Add kirsch, ground aniseed, and salt.
• Add flour and knead to a dough. You may need a little extra flour to get it to the right consistency.
• Roll out the dough to 1cm thick on a floured surface.
• Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
• Place on baking paper on an oven tray.
• Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.

Steps:

• Mix sugar and eggs using a blender until they are very soft.
• Add the remaining ingredients and knead into dough.
• For Aniskrabeli form on a floured surface rolls 1.5 cm (½ 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).
• 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.
• Put the small pieces onto a baking tray and dry for about 12- 24 hours at room temperature (this step is essential!).
• 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).
• Let them cool down and enjoy.

Steps:

• With a Kitchenaid mixer: beat eggs 20 minutes with 2 cups of granulated sugar (yes I mean 20 minutes as this is what will make the cookies light as a feather with a crisp melt in you mouth top crust).
• Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well.
• Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight.
• Bake in a 375°F oven for 10 minutes until light golden but do not brown.
• Cool on baking racks thoroughly before storing.
• Store in a tightly covered cookie tin (not plastic).
• The longer you let the cookie age, the better it will be.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
• Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled.
• Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs on medium speed until foamy. Add sugar, increase speed to high, and continue whisking until thick and glossy, about 10 minutes. Reduce speed to low and add anise seeds, kirsch, lemon zest, and salt; whisk to combine. Add flour and whisk until just combined. Divide dough into quarters, wrapping three portions individually in plastic.
• Line two baking sheets with parchment paper; set aside. On a lightly floured surface, working quickly, roll unwrapped portion of dough into a rope 3/8 inch in diameter and 30 inches long. Using a sharp paring knife, cut rope into 2-inch pieces. Make three cuts on one side of each piece, being careful not to cut all the way through. Shape each piece into a crescent with the cuts on the outside of the crescent. Transfer to prepared baking sheets. Repeat process, working with one portion of remaining dough at a time, and dividing crescents evenly between baking sheets. Let stand uncovered at room temperature 24 hours.
• Preheat oven to 300 degrees. Bake until set yet without any color, about 25 minutes. Transfer sheets to wire racks and let cool completely.

Steps:

• In a large bowl, beat the eggs and sugar together with an electric mixer until thick and pale, about 10 minutes. Stir in the kirsch, salt, and anise seed. Use a sturdy spoon to stir in the flour. Add additional flour if needed to form a soft dough. Cover the dough with plastic wrap, and refrigerate overnight.
• Divide the dough into two 1/2 inch thick ropes, and cut each rope into 2 inch long pieces. Place the pieces onto the prepared baking sheet, and cut three diagonal slits into one side of each piece. Bend the cookies to open the slits, flaring out the cuts. Cover loosely with a tea towel and allow to dry in a cool area for 24 hours.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
• Bake the cookies in the preheated oven for 15 minutes. They should not turn brown on top, and be only lightly colored on the bottom. Remove from the oven, and let stand in a cool place for 3 or 4 days. They will be rock hard at first, but will soften over time. Place the cookies in a cookie tin separated by sheets of waxed paper. Age 2 to 3 weeks to allow the flavor to mature.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
• Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.

Steps:

• Heat oven to 300°F
• Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 minute or until soft peaks form.
• Beat in granulated sugar, 1 tablespoons at a time, until stiff peaks form.
• Mix chocolate and flour; gently stir into egg whites.
• Drop tablespoonfuls of egg white mixture, 1 inch apart, onto 2 parchment paper-covered baking sheets.
• Bake in top and bottom thirds of oven 24 to 26 minute or until light golden brown, rotating baking sheets after 12 minute
• Transfer to wire racks; cool completely.
• Sprinkle with icing sugar.