Anise, usually used in Schüttelbrot flatbread, gives these winter cookies their authentic local taste.
- 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.
Additional informationFrom the cookbook Dolci Dolomiti
Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann