Authentic Springerle
Authentic Springerle recipe
Yield
48 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
large |
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
anise extract
|
* |
| 4 ½ | cups |
cake flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
large |
|
| 473 | ml |
sugar
|
|
| 5 | ml |
anise extract
|
* |
| 1.1 | l |
cake flour
|
|
Directions
Beat eggs until very light and fluffy.
Gradually add sugar; beat for 15 minutes. DO NOT underbeat.
Fold in anise extract and flour. Roll dough ⅜ inch thick.
Thoroughly flour springerle mold or rolling pin.
Press molds firmly to dough.
Cut cookies apart and place on greased and floured cookie sheet.
Let dry overnight at room temperture, covered with paper towels, or uncovered.
Preheat oven to 375℉ (190℃).
Place cookies in oven and immediately reduce temperature to 300℉ (150℃).
Bake for 15 minutes.
Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor.
These cookies are very hard and may be used for dunking in coffee, tee or cocoa.
