Anise Slices

For the anise slices, beat eggs, sugar, vanilla sugar and salt in a snow kettle over steam until creamy. Remove snow kettle from steam and continue beating cream until it has cooled to about room temperature and is nice and fluffy.

Sift flour and fold in with rubber spatula or wooden spoon. Fill the mixture into a piping bag with a small nozzle and pipe small doughnuts onto the baking tray lined with baking parchment. Sprinkle the raw dough with aniseed and dry in a preheated oven at 60 °C for about 30 minutes.

During drying, wedge a wooden spoon between the oven door and the frame so that the moisture can escape. Then remove, increase temperature to 180 °C and finish baking the anise slices for about 10 minutes.

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