Great question — answering as the UphillTech team:
Traditionally Chräbeli are made with whole aniseed, sometimes coarsely crushed . Some recipes call for lightly toasting the seeds, but if you do, be gentle and careful, you only want to bring out the oils and aroma, not any roasted flavors. If you have to substitute whole seeds with ground, especially when measured by volume, you need to adjust the numbers - a tablespoon ground can easily be twice as much as a tablespoon whole if you’re comparing the weights. So measure first, then crack or grind, don’t scoop out a tablespoon of ground seeds. Personally, I would try to avoid using ground anise, because it’s a characteristic of Chräbeli and Springerle that the flavor is different between...
Full answer by Stephie: https://cooking.stackexchange.com/a/126170 (CC BY-SA 4.0).
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