ANISKRABELI AND ANISBROETLI (SWISS COOKIES WITH ANISE)
These Swiss cookies have been baked since medieval times! For Krabeli you do not need the fancy molds (stamps).
Provided by Artandkitchen
Categories Dessert
Time P1DT30m
Yield 100 cookies
Number Of Ingredients 6
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.
CHRABELI (SWISS ANISE CRESCENT COOKIES)
Chrabeli are delicious Swiss anise crescent cookies. Beware if you're looking for a quick recipe--these must rest for several weeks before they are ready to be eaten.
Provided by Cindy Krafft
Categories Swiss Recipes
Time P18DT40m
Yield 30
Number Of Ingredients 6
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.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 14.3 g, Cholesterol 18.6 mg, Fat 0.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.1 mg, Sugar 10 g
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