Schwaebische vanille / anisbroetle-plaetzchen (Swabian vanilla and aniseed biscuits)
Category: Confectionery
Kitchen: german
Ingredients |
| per serving weighing 170g. EGG: | 1 PC |
| sugar (I took 75g) | 75-100gr |
| wheat flour | weight = weight of sugar |
| Salt | pinch |
| anise | taste |
| vanillin (vanilla, etc.) | on the tip of a knife |
Cooking method
- Schwäbische vanille / anisbrötle-plätzchen. Christmas cookies. Everyone has already realized that the recipes around the world are very similar. Here you are, these cookies look like "macaron" almond cookies, they have a leg and a hat, only they contain wheat flour and they are not combined in pairs. Unfortunately, I can't compare, because I haven't baked macarons yet. Swabian cookies are plump, slightly cloying.
- Beat eggs with salt until they increase in volume and whiten. Add sugar and beat until the mixture is even whiter. Stir in flour with a mixer. The dough is very good. dense, divided into two parts, in one add anise, in the other vanillin. Cover the baking sheet with silicone / parchment and spread out for 1 hour. l. dough, 4x4 cookies are placed on a standard baking sheet, this is a portion for 1.5 eggs. If there are no more baking sheets, then put the leftovers on parchment lying horizontally on the table. We leave the dough in this position overnight! During this time, the top will grab and legs will appear during baking. We bake in an oven preheated to 160 degrees for 15-18 minutes. I advise you to "mark" one type of cookies, because outwardly the difference between aniseed and vanilla is almost invisible.
The dish is designed for
1 portion 170gTime for preparing:
20 minutesCooking program:
mixer, ovenNote
I made 1.5 servings of 16 cookies 260g.
