German Anise Caps (Aniskuchen)

1. 1

   Beat the sugar and eggs until thick, pale and frothy--about 15 minutes.

2. 2

   Gradually fold in the flour and anise seeds.

3. 3

   Let stand for two hours.

4. 4

   With a spoon, drop the dough by heaping tablespoonfuls onto buttered baking sheets--spacing the mounds about 2 inches apart.

5. 5

   Let the cookies stand in a warm place for several hours, or until the surface of each cookie is smooth and slightly dried.

6. 6

   Bake the cookies in a preheated 350 F. oven for about 10 minutes, or until they are just beginning to change color.

7. 7

   Remove them from the baking sheets while still warm.

8. 8

   To make 100 to 120.

9. 9

   NOTE: Another way of preparing this dough is to mix 2 1/2 cups of sugar with six eggs and four yolks in a bowl set over a pan of simmering water.

10. 10

    whisk the mixture until it is warm and very thick and frothy--about 10 minutes.

11. 11

    Remove the bowl from the heat and continue whisking the mixture until cold.

12. 12

    Fold in 5 cups of flour and the anise seeds, and continue as above recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.