Anise cookies according to Grandma's recipe: Delicate and aromatic
Anise cookies made according to Grandma's recipe are simply a must for me at Christmastime! These small, traditional Christmas cookies have a wonderful anise flavor, are slightly crispy on the outside and wonderfully soft on the inside. Their special feature is their characteristic "feet," which form during baking. With my simple recipe and a little patience, you can make these classic Anise cookies just like Grandma used to bake.
If you like Christmas cookies as much as I do, try my [recipe/makeup] too. Cookies with Milka chocolate balls, crispy Speculoos with fine spices, Pistachio cookies with pistachio cream For everyone who loves filled cookies. Danube wave cookies, the popular classic cake as a Christmas treat.
Why will you love these anise cookies?
- Following Grandma's recipe: A traditional Christmas pastry that is part of our Advent season.
- Wonderfully aromatic: Ground anise gives the cookies their distinctive flavor.
- With typical little feet: The correct drying time gives the cookies their characteristic shape during baking.
- Only a few ingredients: Eggs, icing sugar, flour, vanilla sugar and Annie's are sufficient.
- Good to prepare: You can pipe the cookies on in the evening and let them dry overnight.
Ingredients for the anise cookies according to Grandma's recipe
You only need five ingredients to make about 50 anise cookies. The key to success lies primarily in the correct preparation and the subsequent drying time.
- Eggs: Use three medium-sized eggs, preferably at room temperature. Beat them together with the powdered sugar for a long time to create a light, airy mixture.
- Icing sugar: It gives the Annie cookies their sweet, fine, and smooth surface. Check it for lumps before use.
- Vanilla sugar: A packet of vanilla sugar without the taste harmonizes wonderfully with the anise aroma.
- Ground anise: A teaspoonful gives the cookies their typical, slightly spicy flavor. The aroma is especially intense when you grind Annie's Sam fresh.
- Wheat flour.: I use 250g of wheat flour, type 405. The flour is sifted and carefully folded into the beaten egg mixture.
Tips for perfect anise cookies with feet
- Eggs and beating for too long: Beat the eggs with the powdered sugar and vanilla sugar for at least 10 minutes. The mixture should be noticeably lighter in color, thick, creamy, and airy. This step is important for the typical consistency.
- Gently fold in the flour: She pours the flour over the egg mixture and gently folds it in. Overly vigorous or prolonged stirring can deflate the air previously incorporated into the batter.
- Pipe the cookies evenly onto the dough: Use a piping bag fitted with a nozzle and pipe small, evenly sized mounds onto a baking sheet lined with parchment paper. Leave some space between the cookies.
- Strictly adhere to the drying periodLet the Anise cookies Dry for at least 4 hours, preferably overnight at room temperature. This will cause a thin skin to form on the surface. During baking, the dough underneath can expand and form the typical feet.
- Do not bake at too high a temperature: Bake the anise cookies at 140°C (285°F) using conventional oven settings (top and bottom heat) for approximately 15 minutes. They should remain as pale as possible and not brown too much. Check them towards the end of the baking time.
4 frequently asked questions about anise cookies
1. Why don't my anise cookies have feet?
For the characteristic little feet to form, the piped Annie's cookies must be sufficiently dry before baking. This causes a thin skin to form on the surface. If the drying time is too short or the air is too humid, the feet may not develop. An egg mixture that is rolled too tightly can also affect the result.
2. How long do anise cookies need to dry before baking?
At least 4 hours, preferably overnight. The surface should feel dry before you put the cookies in the oven. Depending on the humidity, this may take a little longer.
3. Why do anise cookies become hard?
Anise cookies firm up as they cool. However, if they are very hard or dry, the cause may be that they were baked for too long. Make sure they remain as pale as possible at 140°C. The size of the cookies also affects the required baking time.
4. Can I bake anise cookies without a piping bag?
Yes, you can place small mounds of dough onto the baking paper using two teaspoons. However, using a piping bag will result in more uniform cookies, which is helpful during baking.
Discover even more Christmas cookies
If you enjoy baking traditional Christmas cookies, you'll find even more recipes for Advent on my blog. I especially recommend: Cookies with Milka chocolate balls, crispy Speculoos with fine spices, Pistachio cookies with pistachio cream For everyone who loves filled cookies. Danube wave cookies, the popular classic cake as a Christmas treat.
Save this recipe for later
Want to bake these anise cookies during the Christmas season? Then save the recipe on Pinterest. That way you can easily find these traditional Christmas cookies with their delicate anise aroma and characteristic feet again anytime.
