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).

• Ready In: 24 hrs 30 mins
• Yields: 100 cookies

Ingredients

• 4  eggs
• 500  g icing sugar
• 2  tablespoons kirsch
• 1  tablespoon anise (for Aniskrabeli seeds and for Anisbroetli ground)
• 1  pinch salt
• 600  g plain flour

Directions

1. Mix sugar and eggs using a blender until they are very soft.
2. Add the remaining ingredients and knead into dough.
3. 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).
4. 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.
5. Put the small pieces onto a baking tray and dry for about 12- 24 hours at room temperature (this step is essential!).
6. 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).
7. Let them cool down and enjoy.