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Springerle IV

By: Ginny  
"This springerle cookie recipe is made with anise oil."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 125 people have saved this

 

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Original Recipe Yield 4 dozen
 

Ingredients

  • 2 eggs
  • 1 cup white sugar
  • 1/2 teaspoon lemon zest
  • 1/8 teaspoon anise oil
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon bakers' ammonia

Directions

  1. Beat the eggs, sugar, lemon peel and anise oil until very thick.
  2. Blend the flour and ammonium carbonate. Add in fourths to the egg-sugar mixture, mixing until blended after each addition. Cover dough with a clean towel and let stand at room temperature for 1 hour.
  3. Shape the dough into a ball and on a lightly floured surface, knead it lightly. Roll it out to 1/4 inch thick. Press a lightly floured springerle rolling pin or mold firmly into the dough to make clear designs. Brush the dough surface gently with a soft brush to remove any excess flour. Cut the frames apart, cover with a clean kitchen towel and let stand for 24 hours.
  4. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.
  5. Lightly brush the back of each frame with water and set on the anise seed coated cookie sheet. Bake for 8 minutes. When cookies are thoroughly cooled, store them in a tightly covered container for 1 to 2 weeks before serving. To soften cookies; store them for several days with a piece of apple or orange.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 38 | Total Fat: 0.3g | Cholesterol: 9mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2004 by Patricia 
This receipe is the REAL THING. It asks for baker's ammonia and it tells you to let the shaped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2004 by ANCIENTONE 
This is the same recipe that I received from my great grandmother some 50 years ago. I've had... MORE

 
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