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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
noman khan king
[email protected]These biscuits are the perfect addition to any tea party! They're light and fluffy, with just the right amount of sweetness.
Mimoza Topxhiu Ajeti
[email protected]I followed the recipe exactly and the biscuits came out flat and dense. I'm not sure what went wrong.
Mahar Asif Bub
[email protected]These biscuits were a bit too anise-y for my taste. I think I would have preferred them with less anise seeds.
andrew hermida
[email protected]Delicious! I've made these biscuits several times and they always turn out great. They're a perfect balance of sweet and savory.
Marin Alizai
[email protected]These 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