Springerle
Springerle is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tsp reindeer horn salt
- 20 ml cherry brandy
- 4 eggs
- 500 g powdered sugar
- 500 g flour
- cornstarch (for dusting)
- butter (for the tray)
- 1 tbsp anise seeds
Instructions
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1.
Dissolve the reindeer horn salt in the cherry brandy. Whisk 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 gradually fold in sifted flour. Cover the dough and refrigerate for at least 3 hours to rest. Then roll out on a dusted surface to a thickness of 8–10 mm. Lightly dust the Springerle molds with cornstarch, press them into the dough, and cut out individual shapes with a cookie cutter or knife. Place the cut pieces on a cornstarch‑dusting tray and let dry for about 24 hours.
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2.
Preheat the oven to 140 °C (275 °F) fan‑forced. Brush a baking sheet with butter.
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3.
Place each Springerle briefly on a damp kitchen towel, then remove and set onto 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, store the Springerles for at least two weeks—preferably in a tin—alongside an apple.
