Swiss Aniseed Roll

Rating: 4.2 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Beat the sifted confectioners’ sugar and eggs until creamy. Add the sifted flour and the remaining ingredients. Roll out the dough to a thickness of approx. 1 cm. Cut out the cookies with an anise model or other small cookie cutters and place them on a buttered baking sheet. Leave to dry overnight in a warm place. Then bake at 160 °C for about 15 minutes until white-yellow.

Anise models are small square or rectangular bas-reliefs. When the dough is knocked out of the ramekins, trim the edge with a pastry wheel.

Good luck!

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