Lemony Aniseed Chrabeli

Chrabeli are traditional Swiss cookies from the Italian-speaking region of Ticino, recognizable by their distinctive half-moon shape with three slashed edges that puff outward during baking. They’ve been on Christmas tables in Switzerland for centuries.

The overnight rest at room temperature is the defining technique, not a shortcut you can skip. The exposed dough dries on the surface, which is what creates the crackly white “crab claw” appearance the slashes produce when the cookies bake. Skip this step and you get smooth, ordinary cookies.

Aniseed (ground) is the soul of these cookies. The licorice-fennel notes pair with the sharp lemon zest for a refreshing flavor that’s neither too sweet nor too heavy. Use fresh aniseed, the flavor fades fast in the cupboard.

The dough is firm and almost paste-like. There’s no butter, no oil, no leavening, just sugar, eggs, flour, and aromatics. That spareness is intentional and gives chrabeli their distinctive hard, crisp bite.

Don’t slash too deeply. Aim for shallow cuts only on the outer arc of the half-moon, that’s where the puff happens during baking. Cuts on the inner curve don’t open and look messy.

Pro Tips

• Sprinkle baking sheets with flour rather than greasing. Greasy pans make these cookies spread and lose their shape.
• A pizza wheel or sharp paring knife works for slashing, just be quick and confident.
• Eat them with strong coffee or tea, the dryness is meant for dunking.
• Store in an airtight tin for up to a month, they actually get better with age.

Variations

• Replace lemon with orange zest for a different citrus profile.
• Add 1 teaspoon of fennel seed alongside the aniseed for layered licorice notes.
• Drizzle baked cookies with a thin lemon icing for a less austere finish.