springerle-iii

Springerle III

5 Reviews Add a Pic
Jan
Recipe by  Jan

“Here is a recipe for springerle I have had for over 30 years.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!)
  2. Sift cake flour with baking powder and salt.
  3. When you roll them out, use just enough flour to roll easily. Roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'Springerle' rolling pin - but don't go all the way through the dough. (The rolling pin has designs cut into it. They sell them in specialty stores.)
  4. Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet.
  5. Let stand overnight to set the design. Otherwise, they sort of melt into themselves.
  6. Preheat oven to 350 degrees F (180 degrees C).
  7. Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender.

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Reviews (5)

Rate This Recipe
your mom
11

your mom

I made a double batch and at first it seemed too soft to roll out. I let it sit for about an hour and it was fine. I rolled some of them a little too thick the first time and they didn't puff up evenly. The rest were rolled about 1/4 inch thick before I rolled them with the springerle rolling pin and they came out great.

BEEBRAIN
8

BEEBRAIN

This recipe is almost exactly the one I use that was handed down to me through my mother from my German grandmother and probably her mother.

LADYBUG41460
7

LADYBUG41460

The person who left the previous review must not have had springerle before. Springerle is a hard cookie that is very good for dunking; however they will soften up over time. I find this to be a very good recipe.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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