Anisbrötle (Swabian aniseed biscuits)

Name: Anisbrötle (Swabian aniseed biscuits)
Prep time: 35 min
Cook time: 54 min
Total time: 89 min
Yield: 60 servings
Ingredients: 3 piece eggs (medium); 250 g icing sugar; 1 tsp grated organic lemon zest; 1 pinch salt; 250 g plain flour (type 405); 1 tsp ground aniseed; 1 tsp whole aniseed

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.

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Cook time

89 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

35 kcal

Calories

1 g

Protein

0 g

Fat

7 g

Carbs

Ingredients

For 60 servings

Instructions

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.