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Swiss Christmas cookies

Brunsli, Mailanderli, Zimtstaernli(Cinnamon Stars), Spitzbuebe (little Rascals), Aenis broetli (Anis Bread)

Typical Swiss Christmas Cookiesand yes they are converted to cups etc.(shown in metric and Us Units), All my friends kept asking for the recipes but did not have a scale to messure 200 gr flour... Enjoy! _______________________________________ Anisbrotli (Anis Bread) Ingredients: 2 Eggs 1 ½ cups + 2 Tblsp +2 Tsp Confectioners Sugar 1 Pinch Salt 1 to 1 ½ Tblsp Anis Seeds 2 cups 4 Tsp Flour (Ingredients in metric:Ingredients: 2 Egg 200 grams ConfectionersSugar 1 Pinch Salt 1 to1 ½ Tbsp Anis Seeds 250grams Flour) Mix Eggs and Sugar and Salt until mixture turns lighter and is frothy. Add Anis seeds. Gradually add Flour(sift). The dough will be on the drier side. For this cookie it is essential that you use a GREASED backing sheet, (as opposed to parchment paper). It will not get the little “foot” if not. Cut out shapes, place on greased cookie sheet, let dry overnight. (If it is very dry in your house, you might not have to wait that long). Bake at 300 F, 15-20 min. The cookie is supposed to rise from the bottom and form a ”foot”, and turn slightly brown on the bottom part. _______________________________________ Swiss Cookies Brunsli Ingredients: 1 ¼ cup Sugar 2 ½ cups Almonds, ground ¼ to ½ tsp Cinnamon 2 Tblsp Flour 2 Egg whites, beaten stiff 4 1/2oz bitter Chocolate, melted (such as Lindt or Cremant) (Metric Ingredients: Ingredients: 250 grams Sugar 250 grams Almonds, ground 1 Mssp Cinnamon 2 Tblsp Flour 2 Egg whites, beaten 100 gr bitter Chocolate ) In a bowl, mix first four ingredients, then carefully fold in the beaten egg white and mix in the slightly cooled, melted chocolate. Roll out on sugar to about ¼” thick.( I personally like them a little thicker) Place cookies on sheet and bake at 480F for approx. 5 min. _______________________________________ Swiss Cookies Mailanderli Ingredients: 2 sticks 1 tblsp Butter (unsalted) 1 ¼ cups Sugar 3 Eggs 1 pinch Salt 1 Lemon (grated Zest) 4 ¼ cups + 1 tsp Flour 1 Egg Yolk (for Glaze) (Metric Ingredients: Ingredients: 250 grams Butter (unsalted) 240 grams Sugar 3 Eggs 1 pinch Salt 1 Lemon (grated Zest) 500 grams Flour 1 Egg Yolk ) Stir butter until soft and creamy Add Sugar and stir until there’s little bubbles on the bottom of the Bowl. Add the eggs, one at a time, stir until mixed. Add Salt and lemon Zest, mix. Sift flour into mixture, stirring between additions. Stir until mixed. (The dough will seem rather soft for rolling out at this time). Form into ball, cover the bowl and let rest in the cool overnight. Roll the dough out on a little flour (This works best if you use half the dough first, then return the remnants to the fridge, while working on the other half) roll out until a little over ¼” thick. Cut the cookies out. (If you make the cookies with kids, and it takes longer, you might want to chill them for a little before baking.) Brush the surface with the egg yolk. Bake 6 –10 minutes (until golden and just slightly brown on the bottom/sides) in the middle of the 400 degree F Oven. ________________________________________ Spitzbuebe (little Rascals) Ingredients: 2 Sticks +1tblsp Butter/ Margarine ¾ cups Sugar 1 Egg white 1 pinch Salt 2 tsp Vanilla Sugar 2 ¾ cups + 1 tblsp Flour Some Red Currant or Red Raspberry Jelly (Metric Ingredients: Ingredients: 250 grams Butter/ Margarine 120-150 gr Sugar 1 Egg white 1 pinch Salt 1 tsp Vanilla Sugar 350 grams Flour Red currant /raspberry jelly ) In a bowl, stir Butter or Margarine until creamy and soft. Add Sugar, beat until frothy. Add next three ingredients stir until mixed, sift the flour into the mixture. Gently form into dough. Chill Roll out on some flour to about 1/16” to 1/8’ thick. Cut round shapes. Half will be the bottoms, half will be the tops (count them!) On the Tops, cut out smaller round shapes. Bake ca. 8 min at 400 F. Let cool slightly on baking sheet before removing to rack. Turn the Bottoms upside down. Brush with warmed jelly. Sprinkle the top pieces with confectioners Sugar (Before placing them on the bottoms) . Then place them on top of the bottom pieces. _________________________________________ Swiss Cookies Zimtstarnli (little Cinnamon Stars) Ingredients: 3 Egg whites 1 pinch Salt 2 ½ cups Confectioners Sugar 1 1/2 Tblsp Cinnamon 1 Tblsp Kirsch Water (optional) 3 ½ cups Almonds, grounds (Metric Ingredients: Ingredients: 3 Egg whites 1 pinch Salt 300 grams Confectioners Sugar 1 ½ Tblsp Cinnamon 1 Tblsp Kirsch 350 grams Almonds, ground ) Beat Egg white with pinch of Salt until stiff peaks form. Carefully fold in the sugar. Reserve approx. ¼ cup & 3 tblsp of mixture. Carefully fold almonds, Kirsch and Cinnamon under the rest of the egg white/ Sugar mixture. Form to dough. Chill Roll out on sugar to about ¼” thick, cut out Stars (hence the name) brush with reserved Egg white mixture. Chill before baking. Bake for ca. 3 – 5 minutes in the middle of the preheated oven, 480 degrees F. Leave the door a little open, ( by inserting a wooden spoon between the door and oven top) to prevent the cookie from getting brown on top.

Submitted by: Simone Kereit-Morgan

Pages Updated On: 30-Dec-2007 - 03:12:02
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