Recipe by MARBALET
"This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies"
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4 1/2 cups
anise seed, ground
anise seed, crushed
Being German, and living in Swabia, where the Springerle have originated from, I am very happy to find this recipe in an American recipe collection! But I would like to add that you never use baking powder to make them, but hartshorn salt (ammoniumcarbonate), and the quantities are thus: 500g flour, 500 powdered sugar, 4 whole eggs, 2 knife's tips full of hartshorn salt, a handfull of ground anice. Otherwise the recipe sounds fine, hope some people will try it! It's not so easy, and it's the pride of every Swabian housewife when the Springerle come out! :)
This is very much like my Grandmother's. that being said; She also used Hartshorn salt which is ground antlers(horn) which back in the day was use as a leavening agent. She stated using baking powder as soon as it was avaible and said it did not change the flavor. I have used both and believe that to be true.
I make anise cookies every Christmas (my late Grandmother's recipe). LOVE them....the flavor is very addicting...you want to keep eating them However, I do not roll and use a cookie cutter. I snake roll them and freeze, then slice, dip one side in red or green sugar sprinkles, bake.
* Percent Daily Values are based on a 2,000 calorie diet.
German Anise Christmas Cookies (Springerle)
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 7
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