Best Swiss Anise Cookies Chrabeli Recipes

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SWISS ANISE COOKIES (CHRABELI)



Swiss Anise Cookies (Chrabeli) image

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

2 large eggs, room temperature
2 cups confectioners' sugar
1 tablespoon anise seeds
1 tablespoon kirsch
2 teaspoons freshly grated lemon zest
1/2 teaspoon kosher salt
2 cups unbleached all-purpose flour, plus more for dusting

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 (Swiss Anise Crescent Cookies) image

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

3 eggs
1 ½ cups sugar
1 tablespoon kirsch (cherry brandy)
1 dash salt
1 ½ teaspoons anise seed
1 ⅓ cups all-purpose flour

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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