1 day 53 minutes

    These biscuits need a patterned rolling pin (springerle pin) or mould and they dry for a day before baking to preserve the pattern.

    8 people made this

    Serves: 48 

    • 2 eggs
    • 1 cup (200g) white sugar
    • 1/2 teaspoon lemon zest
    • 1/8 teaspoon anise oil
    • 2 cups (250g) sifted plain flour
    • 1/4 teaspoon bakers' ammonia
    • 2 tablespoons aniseeds

    Preparation:45min  ›  Cook:8min  ›  Extra time:1day resting  ›  Ready in:1day53min 

    1. Beat the eggs, sugar, lemon peel and anise oil until very thick.
    2. Blend the flour and bakers' ammonia. 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.
    3. Shape the dough into a ball and on a lightly floured surface, knead it lightly. Roll it out to 5mm thick. Press a lightly floured springerle rolling pin or mould 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.
    4. Preheat oven to 170 degrees C. Lightly grease baking tray and sprinkle the entire surface with anise seeds.
    5. Lightly brush the back of each frame with water and set on the aniseed coated baking tray. Bake for 8 minutes. When biscuits are thoroughly cooled, store them in a tightly covered container for 1 to 2 weeks before serving. To soften biscuits; store them for several days with a piece of apple or orange.

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    Reviews in English (13)


    This receipe is the REAL THING. It asks for baker's ammonia and it tells you to let the shaped cookie stay outside for 24h. If you try this receipe for the first time, don't be discouraged by the strong an unusual smell of the ammonia. It makes the cookies puff up during the baking process. That's where its name comes from. Translated it means "little jumper". Ammonia is a must for those cookies, otherwise you will have Anise cookies. The smell will disapear over time and the strong flavor of anise will rise. Enjoy.  -  06 Dec 2002  (Review from Allrecipes USA and Canada)


    This is the same recipe that I received from my great grandmother some 50 years ago. I've had problems finding the ammonium carbonate but my local drugstore was able to get some for me. My favorite way of "softening" them up, is to dunk them in a good cup of hot tea when I am eating them.  -  20 Jul 2004  (Review from Allrecipes USA and Canada)


    Substitute 1 teaspoon baking powder plus 1 teaspoon baking soda for 1 teaspoon baking ammonia.  -  18 Dec 2013  (Review from Allrecipes USA and Canada)