Aniskrabeli And Anisbroetli (swiss Cookies With Anise)

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

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

Recipe

• 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 (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).
• 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.