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Anise Pointed Hats

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Anise Pointed Hats

The perfect anise pointed hats recipe with a picture and simple step-by-step instructions.

  • 200 g Powdered sugar
  • 2 piece Eggs
  • 1 packet Vanilla sugar
  • 2 teaspoon Aniseed spice
  • 175 g Flour
  • 1 Knife point Baking powder
  1. Sieve the powdered sugar into a bowl, add the eggs and beat until frothy.
  2. Add the vanilla sugar and aniseed and beat until creamy.
  3. Sift the flour and briefly stir in the baking powder on the lowest setting.
  4. Put the dough in a piping bag with a no.8 nozzle. Squirt tuffs (about 2.5 cm) as evenly as possible onto a baking sheet lined with baking paper and allow to dry for 60 minutes at room temperature.
  5. Bake in a preheated oven at 160 ° C for approx. 14 minutes.
  6. Place on a wire rack to cool down.
Dinner
European
anise pointed hats

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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