I usually avoid these cookies since, much like coconut, Anise is an acquired taste. Personally, I adore its intense flavor of licorice, but I'm aware it's not everyone's preference. However, for those who do enjoy it, the affection is strong!
This particular cookie has an unconventional preparation method that contradicts typical food-making practices. We create the dough, pipe it out, and then leave it uncovered on the counter for 12 hours to dry. Similar to the French Macaron, this cookie develops a “foot” during baking, but for that to happen, the surface needs to dry first.
The Anisplaetzchen is a dry, crispy cookie that pairs wonderfully when dipped into a steaming cup of coffee or tea, somewhat reminiscent of a German variation of biscotti...
I've chosen this recipe because the more traditional Springerle necessitates a Springerle press, akin to a cookie stamp, which not everyone owns.
Makes 24 cookies
- 1 tsp ground anise
- ½ tsp baking powder
- 2 eggs
- 200g powdered sugar
- 200g All-Purpose flour
- In a large mixing bowl mix eggs, anise, baking powder, powdered sugar and flour and mix until a thick dough forms.
- Put the dough into a piping bag and pipe 24 balls on a parchment-covered cookie sheet.
- use a water-moistened finger to remove any tips on the dough balls.
- Now let the unbaked cookies sit for 12 hours at room temperature.
- Preheat your oven to 300°F (150°C).
- Bake the cookies for 15 minutes
- Let the cookies cool completely before storing them in an airtight container for up to 1 month.