Anise Christmas Biscuits

    4 hours 50 minutes

    This is a German Christmas biscuit traditionally served with black coffee to dunk the biscuit in. I prefer to eat them when they are still warm as the lemon flavour and the anise is a wonderful combination.

    13 people made this

    Serves: 25 

    • 4 eggs
    • 4 cups (700g) icing sugar
    • 2 teaspoons lemon zest
    • 4 1/2 cups (500g) cake flour
    • 1 teaspoon baking powder
    • 4 drops anise essence

    Preparation:30min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours50min 

    1. In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise essence and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
    2. On a lightly floured surface, roll out the dough to 3-5mm thickness. Use a springerle rolling pin or board to make the designs. Cut into 4cm rectangles, place onto a baking tray and let them sit out overnight, uncovered, in a cool dry place.
    3. The next morning, preheat the oven to 180 degrees C. Bake the biscuits for 15 to 20 minutes. Do not let the biscuits brown. Allow biscuits to cool and store in an airtight tin for 1 week to blend the flavours.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (12)


    Thank you Judy! This cookie is a Christmas tradition in our family. I love this recipe it's so easy and the cookies are yummy. Though I wasn't sure about letting the cookies sit in a tin for a week. So I tried them many ways: straight out of the oven (Good), after being stored two days (Very Good) and stored 4 or 5 days (Excellent). We love the wonderful yet subtle taste of lemon. There is no wonder why this recipe has lasted 100 years. **The only drawback was I couldn't find anise oil at the time I was baking so I substituted 1 1/2 tsps. of anise extract. It suited our tastes perfectly.**  -  15 Mar 2005  (Review from Allrecipes USA and Canada)


    I have been looking to find this recipe for years. My mom used this for sending to relatives during World War II and the korean war. The only difference is she used anise seeds with it all.  -  17 Sep 2003  (Review from Allrecipes USA and Canada)


    I truly loved this cookie. It was an easy and convenient recipe. I thought I would make the dough and let it sit in fridge overnight. Unfortunately, I came down with a bad cold and dough had to sit a couple of extra days. I thought it might have an ill effect on the cookies. I rolled out the dough in the morning, let it sit out all day, baked at night. Truly wonderful. The subtle flavors, the texture and the scent in the kitchen was fabulous! This is now a Christmas tradition. BTW, I did substitute the extract for the oil. And as the recipes states, do not let the cookies brown, it looses the nice texture. Bravo!  -  17 Dec 2008  (Review from Allrecipes USA and Canada)