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My review
Springerle IV
Ginny
"This springerle cookie recipe is made with anise oil."
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Ingredients
1 d 1 h 53 m servings 39 calsOriginal recipe yields 48 servings (4 dozen)
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Directions
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- Beat the eggs, sugar, lemon peel and anise oil until very thick.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 39 calories; 0.3 g fat; 8.3 g carbohydrates; 0.8 g protein; 8 mg cholesterol; 3 mg sodium. Full nutrition
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Reviews
Read all reviews 12Most helpful
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Newest
12/6/2002
This receipe is the REAL THING. It asks for baker's ammonia and it tells you to let the shaped cookie stay outside for 24h. If you try this receipe for the first time, don't be discouraged by th...
7/20/2004
This is the same recipe that I received from my great grandmother some 50 years ago. I've had problems finding the ammonium carbonate but my local drugstore was able to get some for me. My fav...
12/18/2013
Substitute 1 teaspoon baking powder plus 1 teaspoon baking soda for 1 teaspoon baking ammonia.
1/20/2010
I thought Springerles would be only a childhood Christmas memory for me until I found this recipe - they taste EXACTLY as I knew them, and they are surprisingly easy to make! I found that the do...
12/13/2017
These are perfect. Easy to mold and bake. I followed the recipe (got my bakers ammonia on Amazon) and used my new springerle cookie molds. I have found the new resin ones are much easier to w...
3/11/2013
Wonderful! Made these for Christmas. I have individual Springerle molds, not a rolling pin (and they're fairly big--about 4x3 ) so I only got 16 cookies.
12/1/2017
This is the recipe to use for traditional Springerle - no need to change a thing! I got the recipe from a wonderful German Lutheran friend who made them for our bridge group, and for the churc...
11/17/2017
These are delicious! I've made them 2 times. The second time I only had wheat flour and they turned out just as good (just a little more difficult to work with).