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Chräbeli	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.5 stars stars based on 3 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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2 eggs
1-1/4 cups sugar
2 to 3 tablespoons crushed aniseed
1 teaspoon grated lemon zest
1 tablespoon Kirsch
1-1/2 to 1-3/4 cups sifted all-purpose flour

Beat the eggs until light and fluffy. Gradually beat in the sugar, 1 tablespoon at a time. Beat well after each addition. It is essential to beat for a long time (about 15 min. with an electric beater at medium speed). Stir in the aniseed, the lemon rind and the Kirsch. Add the flour to make a stiff dough and knead well. Cut the dough into four pieces. Roll out each piece into 1-inch strips. Cut the strips into 3-inch lengths.
Nick each strip 3 times to the depth of 1/2 inch.
Bend the strips slightly into a U-shape, keeping the nicked side on the outside. Place on buttered and floured cookie sheets. Let them stand overnight at room temperature to dry out. Preheat oven to 300 F. Bake for 15 minutes, or until a very pale yellow.

Note: Photo by kochtopf under Creative Commons license.

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Reviews of Chräbeli:

1-3 of 3 reviews  

  frances in Chicago  Dec 16, 2010
Would make this again.
there is a very fine line between when these cookies are underbaked, and when they turn into inedible rocks. I will be feeding these to the squirrels. Better luck next Christmas! 3 stars

  Dara Gribi in Livermore, CA  Dec 20, 2002
Would make this again.
I normally do not like anise but I love these cookies! My husband is from Switzerland and asked me to make these and I was a little hesitant. They are firm or "dry" on the outside but remain moist on the inside. The anise flavor is very subtle. Very deliciuos. 5 stars

  A cookie baker in Places  Dec 20, 2002
Would make this again.
Great cookies. Tip: Kirsch is an alcohol made from cherries. Very strong. Mostly made by farmers. Good luck and enjoy. 5 stars

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