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Original Springerle

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Ingredients
  Eggs 4
  Sugar 2 Cup (32 tbs)
  Anise extract 1 Teaspoon
  Sifted all purpose flour 4 1⁄4 Cup (68 tbs)
  Baking soda 1 Teaspoon
  Anise seeds 1 Teaspoon
Directions

1. Beat eggs in a large bowl, with an electric mixer, until very thick (this takes about 10 minutes); gradually add sugar, continuing to beat 15 minutes, or until very light and fluffy.
2. Beat in anise extract, then add flour and baking soda to make a stiff dough.
3. Roll out dough, one quarter at a time, on a lightly floured surface, to 1/2-inch thickness. Then, using springerle rolling pin, roll over dough only once, pressing designs into dough to a 1/4-inch thickness. Cut cookies apart on dividing lines.
4. Grease large cooky sheets; sprinkle lightly with anise seeds. Carefully place cookies, 1 inch apart, on prepared cooky sheets. Let stand 24 hours, uncovered, in cool place (not refrigerator). Cookies will appear to have white frosting.
5. Place cookies in moderate oven (375°) and immediately lower heat to slow (300°). Bake 15 minutes, or until set but not browned.
6. Remove cookies to wire racks; cool completely. Store in tightly covered container about 2 weeks to season.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Interest: 
Spring
Ingredient: 
Wheat
Cook Time: 
15 Minutes
Servings: 
4

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