Chrabeli Aniseed Cookies 2002 Recipes

SWISS ANISE COOKIES (CHRABELI)

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs on medium speed until foamy. Add sugar, increase speed to high, and continue whisking until thick and glossy, about 10 minutes. Reduce speed to low and add anise seeds, kirsch, lemon zest, and salt; whisk to combine. Add flour and whisk until just combined. Divide dough into quarters, wrapping three portions individually in plastic.
• Line two baking sheets with parchment paper; set aside. On a lightly floured surface, working quickly, roll unwrapped portion of dough into a rope 3/8 inch in diameter and 30 inches long. Using a sharp paring knife, cut rope into 2-inch pieces. Make three cuts on one side of each piece, being careful not to cut all the way through. Shape each piece into a crescent with the cuts on the outside of the crescent. Transfer to prepared baking sheets. Repeat process, working with one portion of remaining dough at a time, and dividing crescents evenly between baking sheets. Let stand uncovered at room temperature 24 hours.
• Preheat oven to 300 degrees. Bake until set yet without any color, about 25 minutes. Transfer sheets to wire racks and let cool completely.

CHRABELI ANISEED COOKIES 2002

Steps:

• Beat eggs in a large bowl until fluffy.
• Gradually beat in the sugar one tablespoon at a time.
• Yes thats correct one tablespoon at a time.
• Continue beating for 15 minutes with mixer on medium speed.
• Stir in aniseed, zest, and kirsh.
• Add in the flour combining enough to make a stiff dough.
• Knead well.
• Divide into four pieces.
• Roll each piece into 1 inch ropes.
• Cut each rope into 3 inch lengths.
• Knick the outer edge of each piece with three slits.
• Bend each strip into a U shape.
• Place onto buttered and floured, or parchment lined cookie sheets.
• Let stand overnite at room temperature to dry.
• Bake 300 degrees for 15 minutes, until a very pale yellow or golden.