Last modified on 15 December 2009, at 18:34

Cookbook:Springerle

Cookbook | Ingredients | Recipes | Dessert

Springerle
Springerle with typical foot swabian Fuessle.jpg
Category Cookie recipes

IngredientsEdit

ProcedureEdit

  1. Sift sugar. Beat eggs (this takes a long time; an electric mixer is recommended). Add the sugar to the eggs, then work in the flour. The dough is very delicate.
  2. Grease several cookie sheets and scatter generously with crushed anise seeds.
  3. Roll the dough gently and carefully imprint with springerle mold. Cut into pieces and transfer to baking sheets. Allow to dry overnight.
  4. Bake at 250°F (120°C) for 25 to 30 minutes.