La Cuisine - The Cook's Resource


Springerle Recipe

A fantastic springerle recipe for a dough that is easily cut!

Category:  COOKIES and BROWNIES  - 


For 1 people ()


  • 3.5 cup(s) Hecker's all-purpose flour
  • 4 eggs
  • 5 cup(s) India Tree powdered sugar (500 g)
  • 1 dash(es) Aniseed for sprinkling the baking sheet, or Anise essence

Springerle Recipe Directions

Beat the eggs and powdered sugar until the mixture is light and airy. Work in the flour and let the dough rest, wrapped in foil, at least 1-2 hours.

Briefly knead the dough once more and roll out to 3/8" (1 cm) thickness. Dust the upper surface of the dough with flour or cornstarch and smooth out. Press the mold into the dough. (Never sprinkle the mold with flour or cornstarch since this will cause the fine carved details to disappear.)

Cut out the Springerle (using the molded borders as a guide) and allow to dry overnight on a baking sheet thinly dusted with flour. Preheat the oven to 325° F (160° C).

Coat a baking sheet very lightly with flour, sprinkle with aniseed, and place the Springerle on it. Bake for 20-30 minutes on the center shelf with the oven door slightly ajar. Cookies should be very light in color. The dried upper surface should remain as white as possible, but the lower part should rise to form a little "foot."

Makes 30-60 cookies, depending on the size of the molds.

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