Springerle
Springerle is a recipe with fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large eggs
- 500 g powdered sugar
- 0.5 lemon (unprocessed)
- 1 tbsp rum (or rum flavor)
- 500 g flour
- anise (for the baking sheet)
- flour (for the mold)
Instructions
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1.
Line one or two baking sheets with parchment paper and dust them with anise.
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2.
Beat the eggs with sifted powdered sugar in a large mixing bowl until a good frothy mixture forms. Stir in grated lemon zest and rum. Sift flour over the mixture and combine everything into a smooth dough, then knead.
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3.
Roll the dough out into small portions about 1 cm thick. Dust a wooden mold with flour, tap off excess flour from the cavities, press the mold firmly onto the dough and remove it again. Trim any excess edges with a knife or dough scraper, brush away leftover flour, and place the cookies on the sheet spaced about 3 cm apart.
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4.
Cover the Springerle with parchment paper or a light cloth and refrigerate overnight at 10‑12 °C.
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5.
Preheat the oven to 150 °C. Loosely cover the Springerle with parchment paper and bake for 15‑20 minutes until very pale.
