Springerle IV Recipe - Allrecipes.com
Springerle IV Recipe
  • READY IN 1+ days

Springerle IV

Recipe by  

"This springerle cookie recipe is made with anise oil."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    45 mins
  • COOK

    8 mins
  • READY IN

    1 day 1 hr 53 mins

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.
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Reviews More Reviews

Jan 02, 2004

This receipe is the REAL THING. It asks for baker's ammonia and it tells you to let the shaped cookie stay outside for 24h. If you try this receipe for the first time, don't be discouraged by the strong an unusual smell of the ammonia. It makes the cookies puff up during the baking process. That's where its name comes from. Translated it means "little jumper". Ammonia is a must for those cookies, otherwise you will have Anise cookies. The smell will disapear over time and the strong flavor of anise will rise. Enjoy.

 
Jul 20, 2004

This is the same recipe that I received from my great grandmother some 50 years ago. I've had problems finding the ammonium carbonate but my local drugstore was able to get some for me. My favorite way of "softening" them up, is to dunk them in a good cup of hot tea when I am eating them.

 

7 Ratings

Jan 21, 2010

I thought Springerles would be only a childhood Christmas memory for me until I found this recipe - they taste EXACTLY as I knew them, and they are surprisingly easy to make! I found that the dough could be chilled for longer periods with consistent results for busy cooks. I used a cat cookie cutter as I do not have any molds; the cut cookies "rested" overnight on parchment paper for easy removal. Also, I used a spray mister to quickly wet the backs before placing on a greased and seeded sheet. My friends wholeheartedly shared in my enthusiasm by exclaiming how exceptional the "puffy cats" were, which caused the need for multiple double batches! Will get online to purchase down molds for next year. It was the highlight of my Christmas, thank you very very much!

 
Jan 26, 2010

Excellent Recipe !

 
Dec 18, 2013

Substitute 1 teaspoon baking powder plus 1 teaspoon baking soda for 1 teaspoon baking ammonia.

 
Mar 11, 2013

Wonderful! Made these for Christmas. I have individual Springerle molds, not a rolling pin (and they're fairly big--about 4x3 ) so I only got 16 cookies.

 
Dec 22, 2013

My first time to make springerle. Couldn't wait to use my new rolling pin and mold set. These taste just like I remember them from many years ago. I did not change the recipe at all. I got the baking ammonia from a baking supply store. They are still good after being in a cookie tin for four weeks. Thank you for the recipe Jenny.

 

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Nutrition

  • Calories
  • 39 kcal
  • 2%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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