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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix sugar and eggs using a blender until they are very soft. | 2. Add the remaining ingredients and knead into dough. | 3. 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). | 4. 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. | 5. Put the small pieces onto a baking tray and dry for about 12- 24 hours at room temperature (this step is essential!). | 6. 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). | 7. Let them cool down and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
icing sugar	500			-	-	-	-
kirsch	2	tablespoons		-	-	-	-
anise	1	tablespoon	ground	22.579	3.3513	1.1792	1.0653
salt	1	pinch		-	-	-	-
plain flour	600			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.