These German anise drops form beautiful shapes when dried then baked. You'll need a stand mixer for this recipe's lengthy beating.
- Portion size 52 servings
- 1 cup all purpose flour
- 2 1/2 teaspoons aniseed ground
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 1/2 cup icing sugar
MethodClick here for step-by-step photos of this recipe.
In bowl, whisk together flour, aniseed, baking powder and salt. Set aside.
In stand mixer with whisk attachment, beat eggs on medium speed until light, about 1 minute. Beat in icing sugar, 2 tbsp (30 mL) at a time, beating for about 2 minutes. Beat for 15 minutes.
Reduce speed to low. Add flour mixture; beat for 1 minute.
Drop by heaping 1 tsp (5 mL) onto parchment paper–lined baking sheets. Let stand, uncovered, for 4 hours.
Bake in 300 F (150 C) oven until set on tops and golden on bottoms, 16 to 17 minutes. Slide paper and cookies onto racks and let cool completely.