Classic Springerle Cookies (Classic Springerle)
Centuries-old European traditional anise-flavored embossed cookies, made with a fat-free formula ideal for fine pattern carving. They can be prepared ahead of time and grow more flavorful as they age.
Ingredients
Dough - low-gluten flour
4 cup
Dough - baking powder
1 tsp
Dough - salt
1/2 tsp
Dough - large eggs (room temperature)
4
Dough - granulated sugar
1 cup
Dough - powdered sugar
1 cup
Dough - lemon zest (finely grated)
1 tsp
Dough - anise extract
1 tsp
Decoration - vodka (for diluting edible glitter)
1/4 to 1/3 cup
Decoration - edible glitter (various colors available)
to taste
Instructions
1
Preparation
Line two baking sheets with parchment paper. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
2
Whipping the eggs and sugar
In a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until light and fluffy, about 2 minutes. Gradually add the granulated sugar and continue beating until the batter falls in a thick ribbon when the whisk is lifted, about 4 minutes. Reduce to medium speed and add the powdered sugar, lemon zest, and anise extract, mixing until combined. On low speed, add the flour mixture in three additions, mixing just until combined each time. Turn the dough out onto a work surface and knead a few times until smooth. Shape into a rough 7-inch square.
3
Rolling and cutting
On a lightly floured work surface, roll the dough out with a rolling pin to a 3/16-inch-thick rectangle or square (depending on the mold size), dusting the surface with a thin layer of flour to prevent sticking. Lightly dust the dough surface with flour, then press the wooden Springerle mold (carved side down) into the dough as firmly as possible. Remove the mold and cut out the cookies with a large knife or pizza cutter. Place them on the baking sheets spaced 1/2 inch apart. Gather the scraps, re-roll, and press out more cookies until all the dough is used. Let the cookies dry exposed at room temperature on the baking sheets for at least 8 hours (up to 24 hours).
4
Baking (original text missing)
(The baking step is missing from the original text; please refer to other sources. The traditional method is to bake at a low temperature for a long time to preserve the pattern clarity.)
5
Decoration (optional)
Use a small paintbrush (size 1 or 2) dipped in edible glitter diluted with vodka to paint the cookies.
6
Storage
Can be made ahead; store at room temperature as the flavor improves with age, and freezes well.
