Aniskrabeli And Anisbroetli (Swiss Cookies With Anise) - cooking recipe

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

Preparation

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 (1/2 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.