Aniskrabeli And Anisbroetli Swiss Cookies With Anise Recipes

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:

• 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:

• 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 all ingridients well.
• Leave dough rest for 1/2 an hour.
• Brush oil (or liquid butter) on tin surface.
• Place 2 tablespoons of dough on middle of iron.
• Close iron carefully.
• Separate Brezeli when cold.
• IMPORTANT: Brush iron with oil or liquid butter every time!

Steps:

• Stir all ingredients together.
• Roll into balls about the size of a walnut.
• Bake in oven at 400°F.
• Remove from oven.
• Dip into sugar and cinnamon.