Springerle
Beat eggs until light-colored and almost dry—this takes a long time, and an electric mixer is recommended. Beat the sugar into the eggs. Combine the flour and baking powder. Work…
- Prep
- 17 min
- Cook
- 39 min
- Total
- 56 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Beat eggs until light-colored and almost dry—this takes a long time, and an electric mixer is recommended.
Procedure
Beat the sugar into the eggs.
Procedure
Combine the flour and baking powder. Work into the eggs to make a delicate dough.
Procedure
Grease several cookie sheets and scatter generously with crushed anise seeds.
Procedure
Roll the dough gently and carefully imprint with springerle mold. Cut into pieces and transfer to baking sheets. Allow to dry overnight.
Procedure
Bake at 250°F (120°C) for 25–30 minutes.
Photo: Wikimedia contributor · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
