German Anise Caps (Aniskuchen)
120 pieces scale / convert
2 cups superfine sugar
4 cups flour
3-1/2 tbsp. anise seeds
Beat the sugar and eggs until thick, pale and frothy--about 15 minutes. Gradually fold in the flour and anise seeds. Let stand for two hours. With a spoon, drop the dough by heaping tablespoonfuls onto buttered baking sheets--spacing the mounds about 2 inches apart.
Let the cookies stand in a warm place for several hours, or until the surface of each cookie is smooth and slightly dried.
Bake the cookies in a preheated 350 F. oven for about 10 minutes, or until they are just beginning to change color. Remove them from the baking sheets while still warm. To make 100 to 120.
NOTE: Another way of preparing this dough is to mix 2 1/2 cups of sugar with six eggs and four yolks in a bowl set over a pan of simmering water. whisk the mixture until it is warm and very thick and frothy--about 10 minutes. Remove the bowl from the heat and continue whisking the mixture until cold. Fold in 5 cups of flour and the anise seeds, and continue as above recipe.
Instead of being mixed into the dough, the anise seeds can be sprinkled over the cookies after they are shaped.
Allgemeines Deutsches Kochbuch fur Alle Stande
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