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Springerle III

Read Reviews (5)

"Here is a recipe for springerle I have had for over 30 years." — Jan

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Original recipe makes 3 dozen Change Servings

4 egg whites
4 cups sifted confectioners' sugar
4 egg yolks, beaten
3 1/2 cups cake flour

1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons anise seed

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Directions

Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!)
Sift cake flour with baking powder and salt.
When you roll them out, use just enough flour to roll easily. Roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'Springerle' rolling pin - but don't go all the way through the dough. (The rolling pin has designs cut into it. They sell them in specialty stores.)
Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet.
Let stand overnight to set the design. Otherwise, they sort of melt into themselves.
Preheat oven to 350 degrees F (180 degrees C).
Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender.

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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.

—your mom

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Dec 30, 2002

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.

—BEEBRAIN

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5 Ratings

Dec 06, 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.

—LADYBUG41460

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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.

—slweinbach

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Dec 26, 2002

Incomplete directions - The dog won't even eat them! Look like biscuits. Taste like cough syrup. Need to improve this- a lot!

—BABYLADY4

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Nutrition

Calories
114 kcal
6%

Carbohydrates
25.1 g
8%

Cholesterol
23 mg
8%

Fat
0.7 g
1%

Fiber
0.3 g
1%

Protein
1.9 g
4%

Sodium
37 mg
1%

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

Nutritional Information

Springerle III

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 114
Calories from Fat: 6

% Daily Value *
Total Fat 0.7g 1 %
Saturated Fat 0.2g < 1 %
Cholesterol 23mg 8 %
Sodium 37mg 1 %
Potassium 28mg < 1 %
Total Carbohydrates 25.1g 8 %
Dietary Fiber 0.3g 1 %
Protein 1.9g 4 %
** Sugars 13.7g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 12 %
Thiamin 13 %
Niacin 10 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.