Ingredients for Anisbroetli Aniseed Biscuits
- 2 large eggs
- Icing Sugar
- 1 tablespoon Kirsch (cherry brandy)
- Anise Seed
- ¼ teaspoon salt
- Plain Flour
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How to Make Anisbroetli Aniseed Biscuits
- Lightly crush 1 tablespoon of anise seeds using a spice grinder or mortar and pestle to reduce their chunkiness.
- Cream together 2 large eggs and ¾ cup (150g) granulated sugar until light and fluffy.
- Stir in 1 tablespoon Kirsch (cherry brandy), 1 tablespoon crushed anise seeds, and ¼ teaspoon salt.
- Gradually add 2 ½ cups (300g) all-purpose flour, mixing until a smooth dough forms. Add more flour, 1 tablespoon at a time, if needed to achieve a firm, non-sticky dough.
- On a lightly floured surface, roll out the dough to a thickness of 1cm (½ inch).
- Use your favorite cookie cutters to cut out shapes. Decorate with shortbread molds for an elegant touch.
- Arrange the cut biscuits on a baking sheet lined with parchment paper.
- Bake at 160°C (320°F) for 20 minutes, or until lightly golden and firm. The biscuits should remain pale in color.
- Let the Anisbroetli cool completely on a wire rack before serving and enjoying!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
39g
Fat
0g
Carbs
7g
