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)."
 
Aniskrabeli and Anisbroetli (Swiss Cookies With Anise) created by Artandkitchen
Ready In:
24hrs 30mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Artandkitchen
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  1. Dienia B.
    wow i loved these and this is how i broke down recipe dont know if its completely a' s recipe but here it goes i did 4 1 dozen 1 egg 13/4 c flour 1/2 c powdered sugar sifted 1/8 t anise 1 t kirsch .very good cookies
     
  2. Artandkitchen
    Aniskrabeli and Anisbroetli (Swiss Cookies With Anise) Created by Artandkitchen
  3. Artandkitchen
    Aniskrabeli and Anisbroetli (Swiss Cookies With Anise) Created by Artandkitchen
  4. Artandkitchen
    Aniskrabeli and Anisbroetli (Swiss Cookies With Anise) Created by Artandkitchen
  5. Artandkitchen
    Aniskrabeli and Anisbroetli (Swiss Cookies With Anise) Created by Artandkitchen
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