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3Rd Place: Springerle

3rd Place: Springerle recipe image
Springerle are delicate, soft-almond cookies that rely on Baker's ammonia for lift rather than eggs or baking powder, resulting in a uniquely crisp exterior and tender interior. These traditional German holiday treats are pressed into engraved wooden molds, showcasing intricate patterns of animals, flowers, or scenes. The flavor is subtle and aromatic, driven primarily by anise oil or lemon zest. They improve with age, becoming even more flavorful after drying for several weeks. Perfect for festive gift-giving, Christmas markets, or as an elegant accompaniment to afternoon coffee. The process is meditative and rewarding, connecting you to centuries-old baking traditions.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 84
Calories: 894.5
Dietary: Vegetarian
Description
Springerle are delicate, soft-almond cookies that rely on Baker's ammonia for lift rather than eggs or baking powder, resulting in a uniquely crisp exterior and tender interior. These traditional German holiday treats are pressed into engraved wooden molds, showcasing intricate patterns of animals, flowers, or scenes. The flavor is subtle and aromatic, driven primarily by anise oil or lemon zest. They improve with age, becoming even more flavorful after drying for several weeks. Perfect for festive gift-giving, Christmas markets, or as an elegant accompaniment to afternoon coffee. The process is meditative and rewarding, connecting you to centuries-old baking traditions.
Ingredients
  • 1/2 teaspoon Baker's ammonia
  • 2 tablespoon Milk
  • 6 ea Eggs, at room temperature
  • 1 1/2 pound Confectioners' sugar
Directions
  1. 1
    Sift cake flour into a large bowl to aerate and remove lumps.
  2. 2
    Cut softened butter into small cubes and rub it into the flour until the mixture resembles coarse crumbs.
  3. 3
    Add confectioners' sugar, anise oil, salt, and zest to the flour mixture and stir until combined.
  4. 4
    Dissolve Baker's ammonia in milk and add to the dough along with eggs.
  5. 5
    Mix briefly until a soft dough forms; do not overwork.
  6. 6
    Wrap dough tightly in plastic and refrigerate for at least 24 hours to allow flavors to meld.
  7. 7
    Preheat oven to 325&# 194;°F (160ðC) and line baking sheets with parchment paper.
  8. 8
    Roll out small portions of dough on a lightly floured surface to about 1/4-inch thickness.
  9. 9
    Press dough firmly into cleaned and dried wooden molds, ensuring all details are filled.
  10. 10
    Turn molds upside down onto a hard surface and press down firmly to release cookies.
  11. 11
    Carefully peel away the mold, keeping the cookie flat to preserve the design.
  12. 12
    Place cookies on prepared baking sheets, leaving space between them.
  13. 13
    Bake for 15-20 minutes until edges are just beginning to turn golden.
  14. 14
    Allow cookies to cool completely on the pan before removing.
  15. 15
    Dry cookies uncovered on a wire rack for 1-2 weeks to develop crisp texture and flavor.

Nutrition Facts

Servings 84

Amount Per Serving
Calories 894.5kcal
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 5.0g25%
Cholesterol 559.6mg187%
Sodium 190.7mg8%
Total Carbohydrate 172.3g58%
Dietary Fiber 0.0g0%
Sugars 172.3g
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: springerle, german, cookies, anise, holiday, christmas, baking, traditional, mold, embossed, ammonia, gift, crisp, tender, aromatic, flour, sugar
Read it online: https://www.chefs-mate.com/recipe/3rd-place-springerle/