Springerle III5 Reviews
“Here is a recipe for springerle I have had for over 30 years.” - by Jan
Original recipe yields 3 dozen
- Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!)
- Sift cake flour with baking powder and salt.
- 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.)
- Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet.
- Let stand overnight to set the design. Otherwise, they sort of melt into themselves.
- Preheat oven to 350 degrees F (180 degrees C).
- Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender.
Amount Per Serving (36 total)
- 114 cal
- 0.7 g
- 25.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 evenl..." See morey. The rest were rolled about 1/4 inch thick before I rolled them with the springerle rolling pin and they came out great. "
"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...." See more"
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