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- 32 cookies
- Difficulty Level Intermediate
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- 4 eggs
- 1 lb. Confectioner's Sugar
- 1 lb. Cake Flour
- ¼ tsp Anise Extract
- 2 Tbsp Orange Extract
- Using whisk attachment, whisk the eggs on high for 5-10 mins, or until color is pale yellow, and volume has doubled.
- Change to low setting and continue whisking, adding the confectioner's sugar 1/4 cup at a time until all is incorporated.
- Add flavoring at this time.
- Remove the whisk attachment and change to the paddle attachment, turn on low setting and add the cake flour 1/4 cup at a time until all is incorporated. You should end up with a thick, slightly sticky dough that feels similar to playdough. You’ll know you have the right consistency when the paddle has collected all the dough from the bottom and edges of the bowl. if it appears too wet, add a little more cake flour until you get it to form a ball.
- Gather the dough and roll into a smooth ball, wrap with plastic, and allow to rest for 30 minutes to an hour on the countertop. Make sure no air is getting to the dough, as it dries out quickly.
- Work with the about 1/4 of the dough at a time, keeping the remainder wrapped to stay moist. Roll out to 3/8" to ½ inch thickness (depending in cookie size, thinner for smaller cookies).
- Using a pastry brush, dust the mold ( I use 1 part each of powdered sugar, cake flour, and corn starch), making sure to dust all the cavities well, but without leaving any clumps. Press the mold onto the dough making sure to push harder if you have a deeper cavity. (You should push about halfway into the dough). Gently lift the mold off the dough. Ideally, the mold will stick a little, and eventually release, leaving a clear, detailed print. After each impression, cut out your shape and transfer to parchment lined sheet pan. Use a cookie spatula or pie server to lift the cookie. Apply flour to the mold before every impression.
- Let the cookies airdry for a minimum of 12 hours - 24 hours (this is in the South. If you live in a drier climate, 6-8 hours will suffice). As they dry, the details will become even more pronounced. The cookies are ready for baking when the tops are completely dry, and the bottoms have a moist spot on the bottoms, but can still be easily lifted, and the dry perimeter is about ¼”. (The damp spot is required for air to escape during baking, and this will allow the cookies to rise, forming a "foot" Air will escape through cracks where the wet meets the dry)
- Move your oven rack to the very bottom and preheat to 300 F. Bake cookies for 18 - 25 mins (depending on size). Do not overcrowd the tray. Always bake similar sizes together.
- Watch your cookies! about 10 minutes into baking, you will notice the cookies puffing up. at this time, you may wish to remove the cookies for a moment, and press lightly on them with a clean, damp cloth, to remove any air bubbles in the design. the bottoms of the cookies should be puffy with foot formation, but the design on top should lay flat. If they are too puffy, you may want to lower your baking temperature and bake longer. Continue baking and press the bubbles out again after removing them at the end of baking (This last step is only necessary if you do not leave the dough to rest long enough) Finished cookies will be completely white on top and edges, but lightly tan and cracked around the original damp spot. This is a GOOD sign. The cracks are where the air needed to escape in order to keep the design intact. You have just made your first Springerle cookies! This recipe is a great base to experiment from. Try adding different extract and oils, or even cocoa powder, cinnamon, or finely ground nuts (be sure to roast your nuts to dry them out, as they contain oils that will spoil the appearance of the cookies)
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