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
Ingredients
Method
Click 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.
