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Springerle

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Ingredients/Components

sugar, sifted - 2 c
eggs, separated - 4 item
cube ammonium carbonate - 1 item
drops oil of anise - 20 item
grated lemon rind - 1 tsp
sifted all-purpose flour - 4 c
anise seed - 1 item

How to make springerle:

Stir sugar into beaten egg yolks. Beat whites until stiff, add to egg yolks and sugar. Stir vigorously for 10 minutes. Crush ammonium carbonate thoroughly and add to mixture, along with anise oil and lemon rind. Add flour in several portions, combining well. Divide dough into 3 or 4 portions. Turn one out onto floured board and place others in refrigerator. Roll out 1/4-inch thick. Dust springerle board with flour, by tying flour into a twist of cheesecloth and striking it lightly against the board. Stamp sheet of dough firmly with the floured springerle board.

Cut cookies apart between designs, transfer them to a lightly floured board or cookie cover with a dry towel. Let stand overnight!

When ready to bake, brush flour from dried surface with a camel hair brush and rub underside carefully with cold water. Place cookies on a buttered baking sheet sprinkled lightly with anise seed. Bake in a slow oven (275°) until cookies are a delicate straw color, about 40 minutes. Cool on a baking sheet; then store in covered jar or box.

Springerle may be eaten immediately, but they improve with age. They are a hard cookie. Makes about 6 to 8 dozen cookies, depending on size and thickness.

Recipe categories: Desserts, Cookie and brownie, Rolled cookies.

Rating:

3.4

Average rating: 3.4, total votes: 9

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