Aniseed Cookies Anisbrötli / Springerle
Anisbrötli / Springerle Swiss Anise Cookies
Recipe for 1 baking tray / about 20 pcs
(326kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 1/3 cups Icing Sugar (225g)
1 Tbsp Aniseeds (6g)
1 Tbsp Kirsch (Cherry Brandy) (7g)
Some flour to roll out the dough.
Preparation method:
- Crack the eggs into a bowl and add the icing sugar.
- Mix well with a whisk.
- Add the aniseeds and the Kirsch 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.
- Spread out the dough with a rolling pin until it’s about 1cm thick.
- Press the mould in the dough and cut around it with a small knife.
(if you don’t have “Springerle moulds” use regular biscuit cutters.
- Put the cookies on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- 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).
- 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.
“Anisbrötli” are very popular before and around Christmas.
Some hate them because of the strong Anis taste and others love them for the same reason.
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.
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Cinnamon stars
Ingredients
2 pces (70g) Egg white
1p Salt
200g / 1 ½ cup + 1 ½ tbsp Confectioner sugar
12g /1 ½ tbsp Cinnamon
7.5 g / ½ tbsp Kirsch
350g / 3 ¾ cup Almond flour
1pce Egg white
175g / 1 ½ cup Confectioner sugar
Drops of lemon juice
Beat the egg white (2) with the salt, incorporate the sugar.
Mix the almond flour and cinnamon, add kirsch and egg whites. Form the dough.
On a parchment paper, roll out the dough 1cm thick.
With a star shaped cookie cutter cut the dough. Roll the cutter time to time into a bowl of sugar to avoid the dough sticking to the cutter.
Depose the stars on a baking sheet garnished with parchment paper.
Let it dry overnight or 6 hours at room temperature.
Bake 3-5 minutes in the middle of a preheated oven at 240C/460F.
Let cool the star on a cooling rack.
Mix the egg white, confectioner sugar and lemon juice. Garnish the cookies and let dry.
You can color the royal icing.
Mirror cookies
Ingredients
250g / 1 cup + 1 ½ tbsp Butter
125g / 1 cup Confectioner sugar
8g / 2 tbsp Vanilla sugar
1p Salt
1pce Egg white
350g / 2 ¾ cup AP flour
200g / 1 cup Jam (apricot, strawberry, …)
Confectioner sugar for dusting
Cream the butter, confectioner sugar, vanilla sugar and salt.
Beat the egg white and add to the mix.
Incorporate the flour and form the dough.
Cover and let it rest in the fridge for 2 hours.
Preheat the oven at 200C/390F.
Roll the dough 2 mm thick on a floured counter top.
Cut round cookies, 4cm diameter. On half of the cookie bottoms, use a smaller cookie cutter to punch a hole through the center (vary the shape of the holes).
Depose the cookie on a baking sheet garnished with parchment paper. Cool for 15 minutes.
Bake 6-8 minutes in the middle of the oven.
Once the cookies are out of the oven, dust with confectioner sugar.
Warm the jelly and spread on the round cookie bottom and cover with a cookie top (with hole).
Chräbeli
Ingredients
2 pces Eggs
240g / 2cups Confectioner sugar
1 tbsp Anise seeds
1 tbsp Kirsch
2 tsp Lemon zests
1/2 tsp Salt
280g / 2 ¼ cup Flour
In the bowl with an electric mixer whisk eggs until foamy.
Add sugar, increase speed to high, and continue whisking about 10 minutes. Until it forms a smooth ribbon.
Slowly add anise seeds, kirsch, lemon zest, and salt.
Gently fold in the flour until just combined.
On a lightly floured surface, working quickly, roll the dough into a 1.5 cm thick roll.
Cut into 4-5 cm portions.
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.
Transfer to prepared baking sheets. Let stand uncovered at room temperature 24 hours.
Bake 25 minutes at 150C / 300F.
Transfer to a cooling rack.
Store into an airtight container.
Brünsli
Ingredients
120g / 1cup + 1tbsp Almond flour
120g / 1cup + 1tbsp Hazelnut flour
30g / ¼ cup Cocoa powder
200g / 1 ½ cup Confectioner sugar
80g Egg white
1 tsp Cinnamon
In a mixing bowl add the almond flour, hazelnut flour, cocoa powder, confectioner sugar and cinnamon.
Add the egg white and form a dough.
Let it rest in the fridge for at least 2 hours or more.
Preheat the oven at 220C / 430F.
Roll out the dough on a surface lightly covered with confectioner sugar about 1cm thick.
Cut with cookie cutter then placer on a baking sheet covered with parchment paper.
Bake for 3 to 4 minutes, the cookies should just dry on the surface but remain very soft and melting inside.
Let cool on a wire rack then store in an airtight container
Milanais
Ingredients
250g / 1 cup + 1 ½ tbsp Butter, room temperature
225g / 1 cup Sugar
1p Salt
3pces Eggs
1pce Lemon
500g / 3 cups + 2 tbsp Flour
1pce Egg yolk
1 dash Milk
In a mixing bowl beat the butter until light and fluffy.
Add sugar and salt and beat it a little more.
Add eggs one at a time and mix until fully incorporated before adding the next egg. Add zest of lemon and flour and mix until well incorporated.
Cover the dough with cling foil and chill it in a fridge for at least 2 hours.
On the floured surface roll the dough to 0.7-cm thickness. Cut the cookies with a cutter and place them on the parchment-lined baking sheet. Place the baking sheet in the fridge for 15 minutes (the cookies will hold their shape thanks to this). Bake at 200C/300F for around 10 minutes or until they just start to get some color on the very edges.
Let cool on a wire rack then store in an airtight container
Royal Icing
Ingredients
480g / 4 cups Confectioners’sugar
3 tbsp Meringue powder
9-10 tbsp Kirsch, lemon juice
Put everything in a mixing bowl.
Mix until smooth.
Eventually divide and add food coloring.
Garnish.
Martha Stewart's 10-Recipe Holiday Dinner Special | Holiday Roasts, Side Dishes, and Festive Cookies
Need some inspiration for your holiday dinner menu this year? Join Martha Stewart as she teaches you how to cook all you'll need to impress your family this Holiday season! First, Martha shows us three spectacular roasts, including a Prime Rib Roast, perfect for serving with its traditional Christmas accompaniment, Yorkshire pudding. Then, inspired by her travels to the Arabian Gulf, Martha creates four phenomenal side dishes that will wow any holiday crowd. Finally, for the bakers out there, Martha bakes three cookies that your family will love, either for dessert or on a gift platter. Chat live with your fellow cooks and during this hour-long special, only at YouTube.com/MarthaStewart!
#Holiday #Dinner #Recipes #Compilation #Food #MarthaStewart
00:00 Introduction
01:04 Prime Rib Roast
08:17 Crown Roast of Pork
15:23 Stuffed Turkey Breast
24:51 Creamed Coconut Spinach
29:10 Eggplant with Herbs & Yogurt
35:10 Cauliflower Salad
41:27 Za'atar Smashed Potatoes
52:55 Chräbeli
57:51 Linzer Cookies
1:04:54 Pfeffernusse
Stuffed Crown Roast of Lamb:
Prime Rib Roast:
Stuffed Turkey Breast:
Creamed Coconut Spinach:
Eggplant with Herbs and Yogurt:
Cauliflower Salad with Roasted Chickpeas:
Za'atar Smashed Potatoes:
Linzer Cookies:
Chräbeli:
Pfeffernusse:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 10-Recipe Holiday Dinner Special
بسكويت شرابيلي بطريقة مارثا ستيوارت حلقة مترجمة
بسكويت شرابيلي بطريقة مارثا ستيوارت حلقة مترجمة
CHRABELI
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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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