Anise Springerle Biscuits

    (3)
    1 day 27 minutes

    These German biscuits are traditionally made with a mould, but I bet that they can be made by simply cutting them out. You can substitute other flavourings for anise - lemon and almond are good.


    2 people made this

    Ingredients
    Serves: 48 

    • 4 eggs
    • 2 cups (400g) white sugar
    • 1 teaspoon anise essence
    • 4 cups (550g) cake flour
    • 1 tablespoon baking powder

    Directions
    Preparation:12min  ›  Cook:15min  ›  Extra time:1day resting  ›  Ready in:1day27min 

    1. In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise essence. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
    2. Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 5mm thickness. Flour a springerle mould or rolling pin, and press the design into the dough. Cut apart the biscuits and place them 3cm apart onto a greased baking tray. Cover with a towel and let stand overnight.
    3. Preheat the oven to 150 degrees C. Dust excess flour from biscuits.
    4. Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    by
    12

    These are good. Really grease the cookie sheet! These stick to parchment paper!  -  28 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    5

    These cookies are amazing! These turned out just like my German grandmother's cookies did years ago. My only suggestion would be to add a bit more anise old (personal preference) and be sure not to overbake. Absolutely delicious!  -  09 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    0

    Great simple recipe for these cookies! I've made them before for my husband (very German family) and he loves them. The trick is to not over measure the flour and add a little fresh lemon zest.  -  04 Dec 2016  (Review from Allrecipes USA and Canada)

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