Swiss Anise – Chräbeli

Ingredients for 1 servings:

• 3 m.-sized eggs
• 340 g powdered sugar
• 1 pinch of salt
• 1 ½ tbsp anise
• 1 tbsp Maraschino
• 450 g flour

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Foot cookies

Lightly grease the backs of two baking sheets with butter. Place all ingredients except the flour in a bowl and mix with a mixer or food processor for about 5 minutes until very fluffy. Add the flour and knead everything into a dough. Form the dough into rolls about 1.5 cm in diameter, adding a little flour if necessary to prevent the dough from sticking. Cut off pieces about 5 cm long, round off both ends slightly and make two diagonal cuts in the pieces with a sharp knife. Bend the Chräbeli slightly so that the cuts open up a little. Place on the baking sheets and let dry at room temperature until a white edge about 2 mm wide forms on the underside. This can take 36 – 48 hours depending on temperature and humidity. The white edge is important so that the Chräbeli have nice feet. Preheat the oven to 140 degrees Celsius and bake the Chräbeli for 20-30 minutes with the oven door slightly ajar. Note: If you want nice feet, do not use baking paper.