|250 g||Powder Sugar|
|250 g||Wheat Flour Type 405|
|0,5 tsp||Ground aniseed|
Anise cookies must be dried overnight before being baked. Beat the egg yolks with icing sugar and salt for about 15 minutes until frothy with the whisk until the mixture turns whitish. Beat the egg whites until very stiff and mix loosely with the egg yolk mixture. Do not stir with the whisk, otherwise the mass will not become loose. Mix the flour with the anise and fold into the egg mixture. Fill the dough into a piping bag with a large perforated spout. Cover 2 baking trays with baking paper and spray approx. 120 small cookies onto the trays at a distance. The dough still runs a little and when baking the aniseed biscuits rise. Let anise cookies dry overnight at room temperature. The next day set the oven to 150° or 130° circulating air. Bake aniseed biscuits on the middle shelf for approx. 25 minutes. Let the aniseed cookies cool on the tray.
Servings: 120, Difficulty:
Preparation time: 15 minutes, Total duration: 2 hours