Reviewed: Dec. 21, 2009

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.

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Reviewer:

slweinbach

Reviewed: Dec. 12, 2007

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.

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Reviewer:

your mom

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Tukwila, Washington, USA

Reviewed: Dec. 6, 2004

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.

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6 users found this review helpful