Aniskräbali - Swiss hard anise cookies

Here is an original Swiss recipe. As I have spent most of my life in Switzerland, I would like to share with you a Swiss recipe. These cookies are traditionally prepared by the Swiss during Christmas, especially in the German part. Biscuits are prepared without fat, so they are very suitable for all those who would like to relax a bit for the holidays but have to watch out for the fat in the food. They are very aromatic, with a delicate taste of anise, which has a calming effect on the digestive organs and has a beneficial effect on the respiratory tract and throat, especially when coughing. The first three to four days are still somewhat soft, later they harden, which does not mean that they are spoiled, but that you have to let them in your mouth until they dissolve. Due to their hard consistency, they can be stored for a long time.

Preparation steps

Whisk the eggs, powdered sugar and salt with a whisk until the mixture becomes frothy and light.
Add anise seeds.
Sift the flour into the mixture and knead the dough by hand.
Roll out the dough with your hands in a roll the thickness of a finger and cut it into pieces 3 to 4 cm long. Not too long, because when they harden, they must fit whole in the mouth, so that they can melt on the tongue without chewing. Traditionally, on one side, the rolls are cut three to four times from the middle of the roll, which gives them the characteristic shape of "legs".
Arrange them on back paper, you can stack them relatively close as they won’t spread much and leave them to dry overnight at room temperature.
The next day, turn them over and let them dry on the other side for another two hours.
Bake them on the lower half of the oven at 150 ° C for 15 to 25 minutes, with the oven door slightly open (it is easiest to insert the handle of a wooden cooker). They must remain white on top and only slightly brown on the bottom.

Serving

I wish you good luck or as the Swiss would say "A guete!"