Fancy Springerle Biscuits

    Recipe Picture:Fancy Springerle Biscuits

    Fancy Springerle Biscuits


    14 people made this

    The moulds for these traditional German biscuits can be hard to find, but check specialty cookware stores and antique shops.

    Serves: 48 

    • 1 1/2 tablespoons crushed anise seeds
    • 3 1/2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 4 eggs
    • 2 cups sugar
    • 1/2 teaspoon vanilla essence
    • 1/4 cup icing sugar

    Preparation:10min  ›  Cook:25min  ›  Extra time:8hours drying  ›  Ready in:8hours35min 

    1. Lightly grease 4 baking trays. Sprinkle with anise seeds. Set aside until needed.
    2. Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
    3. Working with handfuls of dough, roll out the dough onto a lightly floured surface until 5mm thick. Lightly sift icing sugar over the dough. Place springerle moulds onto the dough; press down hard and evenly until the mould's design registers in the dough. Remove the mould. Use a small knife to cut around each biscuit and place on prepared baking trays. Repeat, until all dough has been used. Cover the biscuits with a lightweight cotton cloth and allow to dry 8 hours, or overnight.
    4. Preheat oven to 120 degrees C.
    5. Bake biscuits in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
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    Reviews in English (16)


    We sell these molds on our web store if anyone is interested.;Dept;3162  -  05 Feb 2014


    UPDATE! My mother called a few weeks ago and mentioned that she had tried making a variation for Valentine's Day with the zest of an orange and 1/8 tsp orange oil. AMAZING! and beautiful pressed with a springerle mold and then cut with a heart shaped cookie cutter!  -  21 Nov 2007  (Review from Allrecipes USA and Canada)


    I was so daunted to make this... my fiance had made these beautiful wooden moulds so I could make these cookies for Christmas this year, and I was afraid to use them. I decided to make a preliminary batch this weekend, just to see if I could do it without embarassing myself. They turned out BEAUTIFULLY. They're almost too pretty to eat, but of course you must try them, and are they ever good!!! I love them with Chai tea. I'll be making another batch for the holidays, and will post pictures next time!  -  17 Nov 2007  (Review from Allrecipes USA and Canada)

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