SWISS ANISE COOKIES (CHRABELI)
A Christmas tradition in Switzerland, these whimsically shaped cookies get their distinctive licorice-like flavor from whole anise seeds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36
Number Of Ingredients 7
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 (SWISS ANISE CRESCENT COOKIES)
Chrabeli are delicious Swiss anise crescent cookies. Beware if you're looking for a quick recipe--these must rest for several weeks before they are ready to be eaten.
Provided by Cindy Krafft
Categories World Cuisine Recipes European Swiss
Time P18DT40m
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar together with an electric mixer until thick and pale, about 10 minutes. Stir in the kirsch, salt, and anise seed. Use a sturdy spoon to stir in the flour. Add additional flour if needed to form a soft dough. Cover the dough with plastic wrap, and refrigerate overnight.
- Divide the dough into two 1/2 inch thick ropes, and cut each rope into 2 inch long pieces. Place the pieces onto the prepared baking sheet, and cut three diagonal slits into one side of each piece. Bend the cookies to open the slits, flaring out the cuts. Cover loosely with a tea towel and allow to dry in a cool area for 24 hours.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
- Bake the cookies in the preheated oven for 15 minutes. They should not turn brown on top, and be only lightly colored on the bottom. Remove from the oven, and let stand in a cool place for 3 or 4 days. They will be rock hard at first, but will soften over time. Place the cookies in a cookie tin separated by sheets of waxed paper. Age 2 to 3 weeks to allow the flavor to mature.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 14.3 g, Cholesterol 18.6 mg, Fat 0.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.1 mg, Sugar 10 g
CHRABELI ANISEED COOKIES 2002
Make and share this Chrabeli Aniseed Cookies 2002 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50.7, Fat 0.4, SaturatedFat 0.1, Cholesterol 11.8, Sodium 4, Carbohydrate 11.1, Fiber 0.2, Sugar 7, Protein 0.9
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.
CHRABELI (SWISS ANISE CRESCENT COOKIES)
Chrabeli are delicious Swiss anise crescent cookies. Beware if you're looking for a quick recipe--these must rest for several weeks before they are ready to be eaten.
Provided by Cindy Krafft
Categories Swiss Recipes
Time P18DT40m
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar together with an electric mixer until thick and pale, about 10 minutes. Stir in the kirsch, salt, and anise seed. Use a sturdy spoon to stir in the flour. Add additional flour if needed to form a soft dough. Cover the dough with plastic wrap, and refrigerate overnight.
- Divide the dough into two 1/2 inch thick ropes, and cut each rope into 2 inch long pieces. Place the pieces onto the prepared baking sheet, and cut three diagonal slits into one side of each piece. Bend the cookies to open the slits, flaring out the cuts. Cover loosely with a tea towel and allow to dry in a cool area for 24 hours.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
- Bake the cookies in the preheated oven for 15 minutes. They should not turn brown on top, and be only lightly colored on the bottom. Remove from the oven, and let stand in a cool place for 3 or 4 days. They will be rock hard at first, but will soften over time. Place the cookies in a cookie tin separated by sheets of waxed paper. Age 2 to 3 weeks to allow the flavor to mature.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 14.3 g, Cholesterol 18.6 mg, Fat 0.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.1 mg, Sugar 10 g
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