Springerle
Photo: Wikimedia Commons, CC BY-SA 3.0
Springerle are German pressed cookies, stamped with a carved mold so each one carries a small picture. The dough has no butter or other fat, only eggs, sugar and flour, so the eggs have to be beaten for a long time to build the structure. Crushed anise seeds on the greased sheet flavor the bottoms. A night of drying before baking helps the pressed pattern hold its shape.
Instructions
Beat the eggs for a long time, until they are light in color and almost dry. An electric mixer is strongly recommended for this step.
Beat the sifted powdered sugar into the eggs until it is fully combined.
Stir the flour and baking powder together, then work them into the egg mixture to make a delicate dough.
Grease several cookie sheets and scatter crushed anise seeds generously over them.
Roll the dough out gently, then press a springerle mold carefully into it to leave a clear imprint. Cut the dough into individual pieces and move them to the prepared sheets.
Leave the cookies to dry overnight so the pressed design sets.
Bake at 250°F (120°C) for 25 to 30 minutes.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
