Anisbroetli (Aniseed Biscuits)

Total Time
40mins
Prep
20 mins
Cook
20 mins

These are traditional Swiss biscuits, made with moulds similar to shortbread moulds. They are hard, and great to nibble on and dunk in coffee. I also make an almond variation for those who don't care for anise, I will post separately. It makes quite a bit depending on the size of your cutters, but is easily halved.

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Ingredients

Nutrition

Directions

  1. Break the anise seeds down a little in a spice grinder or mortar and pestle so they are not so chunky.
  2. Cream eggs and sugar.
  3. Add kirsch, ground aniseed, and salt.
  4. Add flour and knead to a dough. You may need a little extra flour to get it to the right consistency.
  5. Roll out the dough to 1cm thick on a floured surface.
  6. Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
  7. Place on baking paper on an oven tray.
  8. Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.
Most Helpful

5 5

We like these cookies A LOT!
I tried to bake them after cutting (like the cookie on the left with the flower) and after drying 12 hours (like the squirrel and the cookie on top): if you want a clear pattern without cracks, it%u2019s better you let them dry at least 12 hours. In this way they will spread only on the bottom.

Growing up in Switzerland we baked these cookies a lot and we always let them dry overnight . That way they develop a "good foot " as my mom used to say . And they stay nice and white .