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Ingredient
Anise Christmas cookies
Introduce
Chef :
Kristina KAnise Christmas cookies
This is a traditional recipe for christmas cookies in Germany.
Due to the anise which is not everybody's cup of tea it used to be not super popular. But since pleople become aware that it is completely fat-free popularity rises again. ;-)
It can be a little tricky to create the desired "little foot" but even if it does not emerge the cookies will taste yummy.
Please note that the cookies have to dry for two hours before baking.
Enjoy!
Ingredient
Food ration :
50 servingsCooking time :
120 min+15min
2
eggs, m
150 g
confectioner's sugar
170 g
flour
1 tbsp
anise
Cooking instructions
* Step 1
In a small pan roast anise until fragrant. Put them on a cutting board and cut a little smaller.
* Step 2
Mix eggs and confectioner's suger in a bowl over a bain-marie (medium heat) for 10 (!) minutes until white and foamy. Make sure the water is not too hot since you don't want a very sweet scrambled egg...
* Step 3
After 10 minutes remove the bowl from the bain-marie and gently fold in the flour and the anise.
* Step 4
Line two baking trays with baking paper. Put the batter in an icing bag with round tip (not too small). Pipe 3-4 cm (1-1.5 in) blobs on the paper. Let sit and dry for 2 hours.
* Step 5
20 min before cookies have dried preheat the oven to 150° C (300° F). Bake the cookies for c. 15 min. Make sure they don't turn dark. Remove the tray(s) and let dry completely. If you remove the cookies too early the bottom will come off.
* Step 6
In a cookie box they can be kept for up to 4 weeks.
Note: if there is a photo you can click to enlarge it
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