Cook the anise dough as described in the recipe Chräbeli, Anisgebäck.
Roll out the dough to a thickness of 3 mm, cut out rounds of about 10 cm ø.
Mix all ingredients for the filling to a spreadable amount. Put a coffee spoonful of filling on each of the dough rounds. Moisten the edges with a little water, fold the rondelles into half moons and press firmly at the edge.
Dry for eight hours, then bake at 160 °C for fifteen to twenty minutes.
Related Recipes:
Glarus Plum PastrySoak the plums for at least 120 minutes covered with water. Drain well. Cut off the plums. Finely grind them...
Yeast Cake with Nut FillingFor the yeast cake with nut filling, put the raisins in a small bowl, cover with rum and let swell. Mix flour...
SchwammerlstrudelClean the mushrooms and chop coarsely. Cut the turkey breast into coarse cubes and chop in a food processor...
Spicy Strudel Vegetarian StuffedCook strudel dough as described in the basic recipe. Cut kohlrabi into tender strips and sauté in half of the...
Anise RollsFor the aniseed rolls, beat sugar and whole eggs until thick and fluffy, about 20 minutes. Gradually fold the...
Bonet – Piedmontese Style Pudding> means: a rather firm pudding, which is caramelized on the outside > caramelized on the outside and...
Coffee Cream with Egg Liqueur Vanilla Whipped CreamFor the coffee cream with eggnog-vanilla whipped cream, first prepare the coffee cream. Whip the whipped cream...
Asparagus Soup with Puff Pastry HoodA delicious recipe for the asparagus season: Prepare asparagus (ready to cook, e.g. peel, remove woody parts...
Raviolifüllungen – Ravioli Di Magro, R. Stuffed with MeatMake ravioli dough, roll out and cut as described in the basic recipe. For the filling of ravioli di magro...
Crème Brûlée with White Coffee Ice CreamFor the crème brûlée with white coffee ice cream, first preheat the oven to 110 degrees at top and bottom...