- 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.
Per Serving: 114 calories; 0.7 25.1 1.9 23 37 Full nutrition
ReviewsRead all reviews 5
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...
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.
The person who left the previous review must not have had springerle before. Springerle is a hard cookie that is very good for dunking; however they will soften up over time. I find this to be...
Any recipe that uses anise oil will have a black licorice taste. A springerle is a subtle sweet biscuit, German in origin. It does tend to be drier than what most Americans are use to in a sweet...