Recipe by Jan
"Here is a recipe for springerle I have had for over 30 years."
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sifted confectioners' sugar
egg yolks, beaten
3 1/2 cups
I made a double batch and at first it seemed too soft to roll out. I let it sit for about an hour and it was fine. I rolled some of them a little too thick the first time and they didn't puff up evenly. The rest were rolled about 1/4 inch thick before I rolled them with the springerle rolling pin and they came out great.
This recipe is almost exactly the one I use that was handed down to me through my mother from my German grandmother and probably her mother.
The person who left the previous review must not have had springerle before. Springerle is a hard cookie that is very good for dunking; however they will soften up over time. I find this to be a very good recipe.
Any recipe that uses anise oil will have a black licorice taste. A springerle is a subtle sweet biscuit, German in origin. It does tend to be drier than what most Americans are use to in a sweet. As a previous review suggested, placing it in a storage container will soften it.
Incomplete directions - The dog won't even eat them! Look like biscuits. Taste like cough syrup. Need to improve this- a lot!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 6
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