Springerle Recipe - Cooking Index
Springerle Recipe - Cooking Index
| 4 1/4 cups | 265g / 9.3oz | All-purpose flour - divided |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 | Eggs | |
| 1 3/4 cups | 346g / 12oz | Sugar |
| 1 teaspoon | 5ml | Grated lemon rind |
| 1 teaspoon | 5ml | Anise extract |
| Vegetable cooking spray |
Combine 4 cups flour, baking powder, and salt; set aside.
Place eggs in a large bowl, and beat at medium speed of a heavy-duty stand-up mixer for 1 minute. Gradually add sugar, beating at high speed for 10 minutes. Add lemon rind and anise; beat well. Gradually add flour mixture to egg mixture, beating at low speed until well-blended. Divide the dough in half, and shape each portion into a ball. Wrap each portion in plastic wrap; chill the dough and cookie mold 1 hour.
Place 1 portion of the dough on a well-floured surface; sprinkle the dough with flour. Roll to 1/4-inch thickness, and add enough of the remaining flour to prevent the dough from sticking to surface and rolling pin. Using a mold with 2 x 1-1/2-inch imprints coated with cooking spray, press mold firmly into dough. Remove mold; let stand 5 minutes. Cut cookies apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper). Cover with a towel, and let stand at room temperature 24 hours to dry. Repeat procedure with remaining dough and flour.
Bake at 275F for 15 minutes or until firm when lightly touched. Let cool on wire racks. Store loosely covered.
Yield: 9 dozen (serving size: 1 cookie).
Source:
Cooking Light, Nov/Dec 1994, page 163
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