Springerle Biscuits

    (14)
    1 day 40 minutes

    These biscuits use a mould called a springerle board. You can also use a patterned rolling pin but I find the mould easier.


    14 people made this

    Ingredients
    Serves: 60 

    • 4 eggs
    • 450g icing sugar
    • 2 teaspoons anise essence
    • 4 1/4 cups (530g) sifted plain flour
    • 2 teaspoons baking powder

    Directions
    Preparation:30min  ›  Cook:10min  ›  Extra time:1day resting  ›  Ready in:1day40min 

    1. In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise essence and icing sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
    2. Roll out dough to 6mm thickness. Imprint with a springerle board and cut apart. Place biscuits onto a baking tray and let rest uncovered overnight.
    3. Preheat oven to 180 degrees C. Bake biscuits for 7 to 10 minutes.

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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (12)

    by
    83

    OK, let me start that these aren't quite like my Nana's or my German relatives that owned a bakery up until recently, but they are pretty darn close! I have tried several recipes and always ended up with a trash can case because I didn't know anything about them as far as making them. (another recipe my Nana failed to give any idea how to make) I am sure once they dry out a little more (because they SHOULD be hard almost like biscotti), they are going to be fabulous! My father is so excited...we used to pay big money for these and they were relatively cheap to make. Be sure to roll out 3/8 inch and I personally like the springerle roller...I have an antique that has quite a story and they came out amazing! Thanks to Shirley....I was able to recapture a little of my childhood this morning Do NOT cook this on the company that has the clay cookie/baking sheets...you MUST do it on metal ones!!! (I love their stuff, but it will not bake right on it!!!) I did not have any of the problems the first poster suffered....the measurements are all correct. The trick is you MUST whip up the eggs until they are light. This requires some high speed on your mixer's part. I had no problem with anything other than using some of the wrong pans. I was actually even able to resurrect them by rebaking this on metal.  -  10 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    21

    Tastes very good but the dough is too crumbly to work with as written. I decreased the flour to 4 cups and it was still crumbly but more workable than with 4 1/4.  -  04 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    20

    As an avid baker, I am blown away----- These cookies are beautiful and tasty.. I made the first batch as directed, and they are perfect..the second batch I added almond extrat and let cookies dry on sliced almonds both are perfect !!!! Thank you for this wonderful recipe  -  03 Dec 2009  (Review from Allrecipes USA and Canada)

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