Springerle
Springerle is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tsp deer antler salt
- 20 ml cherry brandy
- 4 eggs
- 500 g powdered sugar
- 500 g flour (Type 405)
- 1 tbsp anise seeds
- butter (for the baking sheet)
- cornstarch (for working)
Instructions
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1.
Dissolve the deer antler salt in the cherry brandy. Beat the eggs until frothy. Gradually add the powdered sugar, mixing well. Use a stand mixer to blend the mixture vigorously. Add the cherry brandy and sifted flour gradually while stirring. Cover the dough and refrigerate for at least 3 hours to rest. Then roll the dough out on a starch‑dusted surface to a thickness of 8–10 mm. Lightly dust the Springerle molds with starch and press them into the dough. Cut out individual shapes with a cookie cutter or knife and place them on a floured baking sheet; let them dry for about 24 hours.
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2.
Preheat the oven to 140 °C (airflow). Brush a baking tray with butter.
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3.
Place the tray briefly on a damp kitchen towel, remove it, and set it on the anise‑sprinkled baking sheet. Bake in the preheated oven for approximately 20 minutes. Remove from the tray and allow to cool.
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4.
Before consumption, the Springerle should be stored for at least 2 weeks, preferably in a tin with an apple.
