Springerle
A traditional German recipe for Springerle. Springerle are biscuits typically made with flour, eggs and sugar. These are flavoured with anise extract. If you don't have a springerle board, feel free to roll out the dough and cut the biscuits out using a pastry cutter.
Ingredients
Makes: 4 to 5 dozen
- 4 eggs
- 450g icing sugar
- 2 teaspoons anise extract
- 525g plain flour, sieved
- 2 teaspoons baking powder
Method
Prep:25min ›
Cook:10min ›
Extra time:8hr resting ›
Ready in:8hr35min
- In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and icing sugar. Continue beating at medium speed until well combined. Sieve together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
- Roll out dough to 1cm thickness. Imprint with a springerle board and cut apart. Place shaped biscuits onto a baking tray and let rest uncovered overnight.
- Preheat oven to 180 C / Gas 4. Bake biscuits for 7 to 10 minutes.
Ingredients
If your local supermarket doesn't stock anise extract, you can purchase it online.
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Reviews & ratings
Average global rating:
(16)
Reviews in English (13)
OK, let me start that these aren't quite like my Nana's or my German relatives that owned a bakery up until recently, but they are pretty darn close! I have tried several recipes and always ended up with a trash can case because I didn't know anything about them as far as making them. (another recipe my Nana failed to give any idea how to make) I am sure once they dry out a little more (because they SHOULD be hard almost like biscotti), they are going to be fabulous! My father is so excited...we used to pay big money for these and they were relatively cheap to make. Be sure to roll out 3/8 inch and I personally like the springerle roller...I have an antique that has quite a story and they came out amazing! Thanks to Shirley....I was able to recapture a little of my childhood this morning Do NOT cook this on the company that has the clay cookie/baking sheets...you MUST do it on metal ones!!! (I love their stuff, but it will not bake right on it!!!) I did not have any of the problems the first poster suffered....the measurements are all correct. The trick is you MUST whip up the eggs until they are light. This requires some high speed on your mixer's part. I had no problem with anything other than using some of the wrong pans. I was actually even able to resurrect them by rebaking this on metal. - 10 Dec 2006 (Review from Allrecipes US | Canada)
Tastes very good but the dough is too crumbly to work with as written. I decreased the flour to 4 cups and it was still crumbly but more workable than with 4 1/4. - 04 Dec 2003 (Review from Allrecipes US | Canada)
As an avid baker, I am blown away----- These cookies are beautiful and tasty.. I made the first batch as directed, and they are perfect..the second batch I added almond extrat and let cookies dry on sliced almonds both are perfect !!!! Thank you for this wonderful recipe - 03 Dec 2009 (Review from Allrecipes US | Canada)