Springerle(German Christmas Cookies)
Springerle are traditional German Christmas cookies with a firm, pale crumb and delicate anise fragrance. Beaten eggs and confectioners sugar create a smooth dough that is pressed with molds, dried to preserve the design, and baked gently.
Beat the eggs with an electric mixer until light and foamy.
Gradually add the confectioners sugar and continue beating on high speed for about 15 minutes, until the mixture resembles soft meringue.
Beat in the anise oil.
Sift the flour with the baking soda and mix it into the egg mixture on low speed.
Cover the dough and let it stand for about 15 minutes so it is easier to handle.
Roll or pat the dough, press with springerle molds, and cut into cookies.
Set the cookies on trays dusted with crushed anise seed and let the designs dry before baking gently until set but still pale.
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