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My review
Springerle III
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5 reviews
|
Jan
"Here is a recipe for springerle I have had for over 30 years."
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Ingredients
servings 114 calsOriginal recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 114 calories; 0.7 g fat; 25.1 g carbohydrates; 1.9 g protein; 23 mg cholesterol; 37 mg sodium. Full nutrition
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Reviews
Read all reviews 5Most helpful
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Newest
12/12/2007
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...
12/19/2001
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.
12/6/2004
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...
12/21/2009
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...