German Anise Christmas Cookies | Springerle
Recipe:
For the dough:
All the ingredients have to be at room temperature
2 eggs
200g (7oz) icing sugar
1 tablespoon of vanilla sugar
1 pinch of salt
220 (7.7oz) - 250 (8.8oz) all-purpose flour
1/8 teaspoon of ammonium carbonate (hirschhornsalz)
1 teaspoon of dry anise seeds
Flour for dusting
Cornstarch for powdering
Anise seeds for sprinkling
You can find more Christmas recipes below:
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How to make Anise Sesame Cookies - Maakroon
These Levantine home-style cookies with anise and sesame seeds are called Maakroons. Not the French Macarons. But Maakroons. Anise is a common ingredient used in the Levant to flavor breads and baked goods. It has a taste somewhat similar to licorice and fennel. These cookies are crunchy and not too sweet and they go perfectly well with your morning coffee or tea. On top of that, they are easy and real fun to make.
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Learn how to cook authentic Levantine dishes and other recipes that we love and enjoy! We post new recipes every week (more or less)!
Behind Lemon Laimoon are Ali and Jamal. We grew up in Lebanon and currently live in London. You’ll usually find Ali behind the camera preparing the food while Jamal is on voiceover for the explanation and recipe details!
Our channel is all about learning how to cook dishes and recipes with flavors similar to those you would find off the streets or inside homes in the Levant. We also LOVE discussing food!! So please feel free to use this channel to make requests, share memories, adaptations, knowledge, or some recipe history!
Anise Cookies from Baden - Switzerland (Badener Chräbeli)
Badener Chräbeli Anise Cookies from Baden
Recipe for 1 baking tray / about 27 pcs
(337kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 cup Sugar (250g)
1 Tbsp Aniseeds (6g)
Some flour to roll out the dough.
Preparation method:
- Put the butter on a backing tray and grease the tray with the butter.
- Crack the eggs into a bowl and add the sugar.
- Beat up the mix with a whisk until it is getting white and creamy.
- Add the aniseeds and mix again.
- Pour in the flour and mix everything with one hand until it sticks too your hand.
- Remove the dough from your hand and put it back into the bowl.
- Cover the bowl with a kitchen towel and let the dough rest for 10min.
- After the rest knead the dough for about 2 min, now the dough shouldn’t stick anymore.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
Version 1:
- Take a small piece of dough and form it into a ball.
Roll out the ball on the working surface into a drop shaped cookie.
Cut the cookie twice at an angel with a sharp small knife.
Shape it into a half moon and put it on to the tray.
Version 2:
- Take a bigger piece of dough and roll it into a sausage as thick as your finger.
Cut pieces which are about 5cm long at an angel.
Cut the pieces twice with a sharp small knife at an angel.
Shape it into a half moon and put it on to the tray.
- Cover the cookies on the baking tray with a kitchen towel and let them rest for 24h at a warm place (not on the heater, better next to it).
- Bake the cookies at 160°C (320 °F) for 15 minutes with upper and lower heat (no vent) in a pre-heated oven.
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
- The Cookies should not get brown, therefore do not bake them too hot.
“Badener Chräbeli” are from Baden Switzerland and are there consumed the whole year. They are also baked all over Switzerland for Christmas.
These cookies don’t spoil easily but will get hard after a while, just dip them in some coffee, they will taste delicious.
Preparation time: 30min
Baking time: 15min
Start to Finish: 25h
Shelf life:
-You can keep these cookies in a tin for about 4-5 weeks, notice that the cookies will get hard after some time.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
#christmascookies #spicecookies #cookswiss
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Italian anise cookies Angelonies
More recipes here
Italian anise cookies (Angelonies)
Ingredients of 4 portions
Sugar - ¾ a glass
Butter - 8 tablespoons
Eggs - 2 pieces
Milk - ¼ glasses
Anise extract - 1 teaspoon
Baking powder - 2,5 teaspoons
Salt - ¼ teaspoons
Wheat flour - 2,75 glasses
1. To warm an oven to 325F. To cover a baking sheet parchment.
2. To shake up sugar, the softened butter, eggs, milk and anisic extract the mixer, adding serially.
3. To reduce mixer speed. Gradually to pour mix of flour, baking powder and salt. To receive dough.
4. By means of a teaspoon to lay out portions of dough on a baking sheet at distance of 5 cm from each other.
5. To bake within 8–10 minutes, having allowed cookies to dry up, but to remain white. To take out cookies from an oven and to cool on a lattice.
6. In the basic recipe of glaze for cookies:
----
Ingredients of 4 portions
Milk - 5 tablespoons
Sugar powder - 250 g
1. To add hot milk to icing sugar. By means of a wooden spoon to shake up to a uniform state.
2. To apply on cookies or gingerbreads, so far glaze still the warm. To cool before hardening.)
----
to add anisic extract. Warm liquid mix to glaze cookies and to cool.
Bon appetit!
Italian anisic cookies (Angelonies)
ANISE COOKIES | Janeževi Upognjenci | Traditional Slovenian Cookie Recipe
Episode #52: This recipe for 'Janeževi upognjenci ' or Anise Arched Cookies is so nostalgic. It has been around for generations. They will always remind me of my staramama (grandmother). I would like to call them a cookie, but they are more like a crisp! The anise seeds make them deliciously fragrant, they will melt in your mouth but they're brittle at the same time! I promise they will be a hit with everyone. This recipe was passed down to me by my staramama, I can't wait for you to give it a try! Leave me a comment below if you give it a try! I love hearing your feedback ❤️ Dober tek!!
⬇️⬇️⬇️ Recipe ⬇️⬇️⬇️
* This recipe requires a kitchen scale
❥ 4 whole eggs
❥ flour (the amount in weight of 3 eggs being used)
❥ sugar (the amount of weight of 4 eggs being used)
❥ 1 Tablespoon lemon zest
❥ Anise seeds
???????? We begin by weighing 3 eggs - in my case they weighed 145g. Place bowl aside
???????? Since my 3 eggs weighed 145g -- I weighed the same amount for the flour. Whisk the flour and set bowl aside.
???????? Add 1 more egg to the bowl with the 3 eggs that were weighed in the first step - in this case my 4 eggs weighed 196g.
???????? Weigh out the same amount of sugar as for 4 eggs. In this case, my 4 eggs weighed 196g, and then set bowl of sugar aside
???????? 1 TBSP of lemon zest
Directions
???????? Beat 4 eggs, lemon zest and sugar on medium for 10 minutes. We mix until you get a really nice thick consistency
???????? Using a hand whisk, wooden spoon or spatula gently mix in the flour 2-3 tablespoons at a time, until it is all well combined and you have a really smooth consistency.
???????? Prepare your baking tray by spreading butter, baking spray, or parchment paper. Preheat oven to 325 degrees and position the oven rack to the center position.
???????? Place 1 level teaspoon of batter onto the baking tray spreading it in a circular motion. Ensure that the cookies are all even and flat, especially in the center of each cookie. They will spread in the baking process, so leave some space between each cookie.
???????? Sprinkle desired amount of anise seeds on top of each cookie
???????? Place them into the oven to bake for 7-8 minutes, bake until you see the browning around the rim of the cookie
???????? ***Ensure that you have your shot glasses by the stove and ready to go because you will need to work very quickly and place them into each glass as soon as they come out of the oven. They will harden very fast. If this happens DO NOT PANICK place the tray back into the oven for a few seconds so they soften up again and continue this step with the remaining cookies. Allowing them to curve into their arched shape, this takes about 45 seconds. Remove and place on a cooling rack.
???????? When adding your next batch onto the baking tray ensure that the tray has completely cooled down and that it has been buttered again. Dober tek ❤️
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How to Make Anise Cookies
If you like to dunk your cookies, you are going to love these Anise Cookies. Just take a look at how easy they are to make.
#cookies #Italiancookies #anisecookies
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