Springerle VI Recipe

Ingredients
<br>- 4  eggs
<br>- 2 cups white sugar
<br>- 1 teaspoon anise extract
<br>- 4 cups cake flour
<br>- 1 tablespoon baking powder
<br><p></p>Directions
<br>step 1: In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
<br>step 2: Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
<br>step 3: Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
<br>step 4: Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.
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Ingredients
- 4 eggs
- 2 cups white sugar
- 1 teaspoon anise extract
- 4 cups cake flour
- 1 tablespoon baking powder

Directions
step 1: In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
step 2: Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
step 3: Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
step 4: Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.

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