Rating: 4 stars 3.8
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Here is a recipe for springerle I have had for over 30 years.

Gallery

Recipe Summary

Servings:
36
Yield:
3 dozen
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!)

    Advertisement
  • 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

114 calories; protein 1.9g; carbohydrates 25.1g; fat 0.7g; cholesterol 22.8mg; sodium 37.2mg. Full Nutrition
Advertisement