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Anisbrötle (Swabian aniseed biscuits)
A traditional German bake from Baden-Württemberg: in Swabia, Anisbrötle belong to Advent as naturally as the Christmas tree belongs in the living room. As they bake, the pale mounds form a fine little foot, turn delicately crisp outside and stay soft inside, with a strong scent of aniseed. The recipe makes about 60 pieces.
Kochzeit
89 min
Portionen
60
Zutaten
7
Nährwerte
pro Portion35 kcal
Kalorien
1 g
Eiweiß
0 g
Fett
7 g
Kohlenhydrate
Zutaten
Für 60 Portionen
Zubereitung
- 1
Beat the eggs with the icing sugar, the grated organic lemon zest and the salt on the highest setting to a thick, pale cream (about 18 minutes).
- 2
Mix the flour with the ground and the whole aniseed and fold it lightly into the egg mixture in two batches until you have a thick, glossy batter.
- 3
Grease and flour three baking trays. Fill the batter into a piping bag with a plain nozzle and pipe small mounds of about 3 cm across, well spaced; without a piping bag, two teaspoons will do the job too.
- 4
Leave the mounds to dry uncovered at room temperature overnight, until a matt skin has formed on top. Only then will they develop their typical little foot during baking.
- 5
Preheat the oven to 150 °C top and bottom heat and bake the trays one after the other on the middle shelf until the Anisbrötle show a small foot underneath and have stayed white on top.
- 6
Lift the biscuits off the tray while still warm and leave them to cool completely on a wire rack.
