SPRINGERLE IV
This springerle cookie recipe is made with anise oil.
Provided by Ginny
Categories World Cuisine Recipes European German
Time P1DT1h53m
Yield 48
Number Of Ingredients 7
Steps:
- Beat the eggs, sugar, lemon peel and anise oil until very thick.
- Blend the flour and ammonium carbonate. Add in fourths to the egg-sugar mixture, mixing until blended after each addition. Cover dough with a clean towel and let stand at room temperature for 1 hour.
- Shape the dough into a ball and on a lightly floured surface, knead it lightly. Roll it out to 1/4 inch thick. Press a lightly floured springerle rolling pin or mold firmly into the dough to make clear designs. Brush the dough surface gently with a soft brush to remove any excess flour. Cut the frames apart, cover with a clean kitchen towel and let stand for 24 hours.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.
- Lightly brush the back of each frame with water and set on the anise seed coated cookie sheet. Bake for 8 minutes. When cookies are thoroughly cooled, store them in a tightly covered container for 1 to 2 weeks before serving. To soften cookies, store them for several days with a piece of apple or orange.
Nutrition Facts : Calories 39.1 calories, Carbohydrate 8.3 g, Cholesterol 7.8 mg, Fat 0.3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 4.2 g
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