Ingredients for Aniskrabeli And Anisbroetli Swiss Cookies With Anise
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How to Make Aniskrabeli And Anisbroetli Swiss Cookies With Anise
- In a mixing bowl, cream together 1 cup (200g) granulated sugar and 2 large eggs using an electric mixer until light and fluffy (about 5 minutes).
- Add 1 tsp anise seeds, 1/2 tsp baking powder, a pinch of salt, and 2 cups (250g) all-purpose flour. Gently knead the ingredients into a smooth dough.
- **For Aniskrabeli:** On a lightly floured surface, roll out the dough to a thickness of 1/2 inch (1.25 cm).
- Cut the dough into 4-5 cm long pieces.
- Make 3 oblique cuts on each piece and gently fold the cookie slightly.
- **For Anisbroetli:** Roll out the remaining dough on a lightly floured surface to 1/4 inch (0.6 cm) thickness, or roll the dough into small balls (about 1 inch in diameter).
- If using, use a cookie stamp to imprint shapes into the Anisbroetli dough.
- Arrange both Aniskrabeli and Anisbroetli cookies onto baking sheets lined with parchment paper.
- Let the cookies air dry at room temperature for 12-24 hours. This crucial step helps prevent browning during baking.
- Bake at 150°C (300°F) for 15-25 minutes, or until lightly golden. Do not let them brown.
- Allow the cookies to cool completely on the baking sheets before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
0g
Carbs
3g
