Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Utensils
1 baking tray, greased
How it's done
Dough
Place the eggs, icing sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Add the aniseed and kirsch, mix. Sieve in the flour, mix to form a dough; do not knead.
To shape
Shape the dough into rolls the width of your finger and cut into pieces approx. 6 cm long. Make 2 diagonal incisions in each piece, shape into crescents. Place the biscuits on the prepared tray.
To dry
Leave the biscuits to dry (uncovered) at room temperature for at least 12 hrs. They are sufficiently dry when a pale border appears on the underside.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 140 °C. Remove, allow to cool slightly. Carefully separate the biscuits from the tray using a spatula, leave to cool on a rack.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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