Lemony Springerle
Springerle recipe
Yield
50 servingsPrep
60 minCook
30 minReady
90 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
eggs
|
|
| 1 | pound |
powdered sugar
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 4 ½ | cups |
cake flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
anise extract
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
eggs
|
|
| 453.6 | g |
powdered sugar
|
|
| 15 | ml |
lemon zest
grated |
|
| 1.1 | l |
cake flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
anise extract
|
* |
Directions
Beat eggs until light.
Stir in sugar and beat well.
Add extract, rind and flour sifted with baking powder.
Mix will.
Chill 1 hour. Roll out one half inch thick on floured board.
Roll springerle pin over dough, or press mold into top, flouring pin or mold each time.
Non-stick spray also helps.
Expose to air overnight. Cut cookies apart and arrange on baking sheet.
Bake at 350℉ (180℃) for about 30 minutes.
Do not overbrown. Not everyone likes the licorice flavor of anise, so orange, lemon, or vanilla may be substituted if desired.
Store cookies in covered container with apple slices for 10 days before serving.
