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Springerle IV

Springerle IV

  • Prep

    45 m
  • Cook

    8 m
  • Ready In

    1 d 1 h 53 m
Ginny

Ginny

This springerle cookie recipe is made with anise oil.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Beat the eggs, sugar, lemon peel and anise oil until very thick.
  2. Blend the flour and ammonium carbonate. Add in fourths to the egg-sugar mixture, mixing until blended after each addition. Cover dough with a clean towel and let stand at room temperature for 1 hour.
  3. Shape the dough into a ball and on a lightly floured surface, knead it lightly. Roll it out to 1/4 inch thick. Press a lightly floured springerle rolling pin or mold firmly into the dough to make clear designs. Brush the dough surface gently with a soft brush to remove any excess flour. Cut the frames apart, cover with a clean kitchen towel and let stand for 24 hours.
  4. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.
  5. Lightly brush the back of each frame with water and set on the anise seed coated cookie sheet. Bake for 8 minutes. When cookies are thoroughly cooled, store them in a tightly covered container for 1 to 2 weeks before serving. To soften cookies, store them for several days with a piece of apple or orange.
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Reviews

Patricia
45

Patricia

1/2/2004

This receipe is the REAL THING. It asks for baker's ammonia and it tells you to let the shaped cookie stay outside for 24h. If you try this receipe for the first time, don't be discouraged by the strong an unusual smell of the ammonia. It makes the cookies puff up during the baking process. That's where its name comes from. Translated it means "little jumper". Ammonia is a must for those cookies, otherwise you will have Anise cookies. The smell will disapear over time and the strong flavor of anise will rise. Enjoy.

ANCIENTONE
21

ANCIENTONE

7/20/2004

This is the same recipe that I received from my great grandmother some 50 years ago. I've had problems finding the ammonium carbonate but my local drugstore was able to get some for me. My favorite way of "softening" them up, is to dunk them in a good cup of hot tea when I am eating them.

008cats
9

008cats

1/21/2010

I thought Springerles would be only a childhood Christmas memory for me until I found this recipe - they taste EXACTLY as I knew them, and they are surprisingly easy to make! I found that the dough could be chilled for longer periods with consistent results for busy cooks. I used a cat cookie cutter as I do not have any molds; the cut cookies "rested" overnight on parchment paper for easy removal. Also, I used a spray mister to quickly wet the backs before placing on a greased and seeded sheet. My friends wholeheartedly shared in my enthusiasm by exclaiming how exceptional the "puffy cats" were, which caused the need for multiple double batches! Will get online to purchase down molds for next year. It was the highlight of my Christmas, thank you very very much!

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