Rating: 5 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This springerle cookie recipe is made with anise oil.

Recipe Summary

prep:
45 mins
cook:
8 mins
additional:
1 day 1 hr
total:
1 day 1 hr 53 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the eggs, sugar, lemon peel and anise oil until very thick.

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  • 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.

  • 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.

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.

  • 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.

Nutrition Facts

39 calories; protein 0.8g; carbohydrates 8.3g; fat 0.3g; cholesterol 7.8mg; sodium 3.1mg. Full Nutrition
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