Aniskrabeli and Anisbroetli (Swiss Cookies with Anise)
As in this recipe there is no fat addition, the dough consists of a mixture of egg, powdered sugar and flour. The resulting paste is similar to play dough your can form it, you can use mold and … this is the crucial point… the surfaces of the cookies dries while storing before baking. If you roll out the dough and dust it with flour, you can stamps for fancy cookies.
The traditional stamps are made on wood and carved by hand, really pieces of art.
I only plastic ones, but once as I saw some beautiful tiles with fantastic old reliefs in the house of a friend I asked her to take the pattern. For this purpose I used as soft smooth clay, that after drying I burnt in order to have the pattern.
I rolled out the dough, dusted the surface with flour and made my big cookies with the new old fashioned mold. WOW! With clay it works really well.
If you don’t have stamps you can make the traditional “Krabeli”.
During drying time the surface gets hard and while baking the cookies will expand from the bottom. If the surface is dry enough the pattern will stay intact while baking.
Usually the cookies had to be dried overnight, but today with our heating systems the higher temperatures and dry air condition can shorten the baking time. You have to check first if the surface is dry enough and eventually bake some test pieces.
Enjoy these medieval cookies!
- 4 eggs
- 500 g powdered sugar
- 2 tablespoons Kirsch
- 1 tablespoon anise (for Aniskrabeli you can use whole seeds and for Anisbroetli depending on the pattern anise ground may be better)
- 1 pinch salt
- 600 g plain flour
- Beat powerded sugar and eggs using a blender until very fluffy and pale.
- 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 about 8 cm thick (1/3 inch) on a floured surface, dust with flour and print them using your favorite stamp. Cut clear borders.
- Put the small pieces onto a baking tray and dry for about 6 – 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!