Aniseed Coins

Anise, usually used in Schüttelbrot flatbread, gives these winter cookies their authentic local taste.

Aniseed Coins | © Magnolia

Basic information

  • Preparation time: 00:30 h.
  • Persons: 4


    • 120 g butter, room temperature
    • ​150 g icing sugary
    • 10 g vanilla sugar
    • 1 pinch lemon zest
    • 2 egg yolks
    • 2 eggs
    • 180 g flour
    • 1 tsp. crushed aniseed
    • apricot jam
    • dark chocolate (couverture) for decorating


Line baking tray with baking paper.


  • Using an electric mixer, cream softened butter together with icing sugar, vanilla sugar and lemon zest until light and fluffy.
  • Gradually stir in the egg yolks and then the eggs, one at a time.
  • Using a wooden spoon, stir flour and aniseed into the butter and egg mixture until just incorporated.
  • Pour the mixture into a piping bag with a plain tip and squeeze coin-sized rounds out onto the baking sheet. Bake in preheated oven.​

Let biscuits cool, and spread on a layer of jam. Cover with another biscuit. With a piping bag, draw lines of melted chocolate across the biscuits. Let chocolate dry on a sheet of baking paper. Baking temperature: 170 degrees Celsius, cooking time: about 6 minutes.

A special tip:

    • The dough will expand as it bakes so leave plenty of space between biscuits on the baking sheet.
    • You can leave out the aniseed if you prefer.

    Chocolate Coins: Use 30 g flour less, substituting 30 g of cocoa powder.

Additional information

From the cookbook Dolci Dolomiti

Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann

Subscribe to newsletter
Register now and use the trip planner

By creating an account, you agree to our Privacy Policy.