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).
Provided by Artandkitchen
Categories Dessert
Time P1DT30m
Yield 100 cookies
Number Of Ingredients 6
Steps:
- 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.
SWISS ANISE CHRISTMAS COOKIES
Anise Cookies are one of the most popular and beloved Swiss Christmas cookies! They have a unique flavor, are very crisp, yet have a soft core!
Provided by Aline Cueni
Categories Dessert
Time P1DT1h
Number Of Ingredients 5
Steps:
- Line two baking sheets with parchment paper.
- Toast the anise seeds for a few minutes in a skillet over medium heat until fragrant. Coarsely grind them in a mortar and set aside. → Those two steps enhance the anise flavor!
- Beat the eggs, powdered sugar, and salt in the bowl of a stand mixer until white and fluffy (takes about 3-5 minutes).
- Stir in anise seeds.
- Add flour and stir using a spatula until just combined.
- Place the dough on a lightly floured surface and form/roll the dough into ½-inch (1 ½ cm) thick rolls. → This is about the thickness of a finger.
- Cut the rolls into 2-inch (5 cm) pieces. Make two cuts and shape them into a half-moon (see pictures in the blog post's step-by-step instructions). Transfer to the lined baking sheets and let them dry at room temperature for 24 hours. → Don't cover, and don't leave at a place with a draft.
- Preheat the oven to 300°F (150°C). Bake the cookies in the lower third of the oven, with the oven door slightly ajar, for 15-20 minutes.→ Stick a wooden spoon between the oven and the door!
- Remove from the oven, allow cookies to cool for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 37 kcal, Carbohydrate 8 g, Protein 1 g, Cholesterol 7 mg, Sodium 14 mg, Sugar 4 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, ServingSize 1 serving
FESTIVE BRATSELI COOKIES
These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 11
Steps:
- Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.
- Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.
- Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
- Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.
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