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Springerle V

Reviewed: Dec. 15, 2012
This is almost exactly the recipe handed down from my grandparents, however we use anise seeds instead of anise oil, and add the zest from 1-2 lemons (I use 2). Once the cookies have been rolled, place onto a cloth sheet covered with seeds to dry overnight. If the humidity is low, you may want to gently roll the seeds into the dough before flipping it over and imprinting. The amount of flour required is heavily influenced by ambient humidity. In S. Florida, we used 4+ cups of flour; here in Maryland it varies from 3-3.75. You definitely need to eyeball it. Dough should be stiff to where it looks nearly crumbly coming out of the mixer (the dough hook works well for the last 2 cups of flour). We then refrigerate the dough in wax paper for an hour or 2 before rolling, which helps keep it from sticking to the rolling pin. Fresh out of the oven, they are crispy on top, soft inside, but will harden over a few weeks. When baking they should still be white on top.
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