for 25 pieces

Dough

2	fresh eggs
160 g	icing sugar
1 pinch	salt
1 tbsp	aniseed, roasted
1 ½ tbsp	kirsch
250 g	white flour

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.

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