Springerle

Ingredients

• 1 tsp reindeer horn salt
• 20 ml cherry brandy
• 4 eggs
• 500 g powdered sugar
• 500 g flour (Type 405)
• cornstarch (for working)
• 1 tbsp anise seeds
• butter (for the tray)

Instructions

1. 1.

   Dissolve the reindeer horn salt in the cherry brandy. Whisk the eggs until frothy. Gradually add the powdered sugar, stirring well. Use a stand mixer to blend the mixture vigorously. Add the cherry brandy and sifted flour gradually, mixing until smooth. Cover the dough and refrigerate for at least 3 hours.

2. 2.

   Roll out the dough on a cornstarch‑dusted work surface to a thickness of 8–10 mm. Lightly dust the Springerle molds with cornstarch and press them into the dough. Cut out individual shapes with a cookie cutter or knife, then place on a floured tray and let dry for about 24 hours.

3. 3.

   Preheat the oven to 140 °C (275 °F) fan‑forced. Brush a baking sheet with butter.

4. 4.

   Place each Springerle briefly on a damp kitchen towel, remove the towel, and set them onto the anise‑sprinkled baking sheet. Bake in the preheated oven for about 20 minutes. Remove from the tray and allow to cool.

5. 5.

   Before serving, store the Springerle for at least 2 weeks—ideally in a tin with an apple—to keep them fresh.