ANISBROETLI (ANISEED BISCUITS)
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.
Provided by Chickee
Categories Dessert
Time 40m
Yield 50 serving(s)
Number Of Ingredients 6
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.
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noman khan king
kingn@hotmail.comThese biscuits are the perfect addition to any tea party! They're light and fluffy, with just the right amount of sweetness.
Mimoza Topxhiu Ajeti
ajetim@aol.comI followed the recipe exactly and the biscuits came out flat and dense. I'm not sure what went wrong.
Mahar Asif Bub
bub_m@gmail.comThese biscuits were a bit too anise-y for my taste. I think I would have preferred them with less anise seeds.
andrew hermida
h@yahoo.comDelicious! I've made these biscuits several times and they always turn out great. They're a perfect balance of sweet and savory.
Marin Alizai
m.a54@aol.comThese aniseed biscuits are a delightful treat! The recipe was easy to follow and the biscuits turned out perfectly. They have a lovely anise flavor that is not overpowering. I added some extra anise seeds to the tops of the biscuits before baking for