📝 About This Recipe
These exquisite German biscuits are a true labor of love, known for their stunning embossed designs and delicate anise flavor. Dating back to the 14th century, Springerle are unique for their 'footing'—a characteristic rise that occurs during baking—and their crisp white exterior that yields to a chewy, marzipan-like center. They are as much a work of art as they are a treat, traditionally enjoyed during the Christmas season with a warm cup of tea.
🥗 Ingredients
The Dough Base
- 4 pieces Large Eggs (at room temperature)
- 1 pound Powdered Sugar (sifted)
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Kirschwasser or Brandy (optional, for depth of flavor)
Dry Ingredients & Flavoring
- 1 pound Cake Flour (plus extra for dusting; sifted)
- 1/2 teaspoon Hartshorn (Ammonium Carbonate) (traditional leavening agent)
- 1 tablespoon Whole Milk (to dissolve the hartshorn)
- 1/4 teaspoon Salt (fine sea salt)
- 1 teaspoon Anise Extract (high quality)
- 2-3 tablespoons Anise Seeds (whole, for the baking sheets)
👨🍳 Instructions
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1
In a small bowl, dissolve the hartshorn (ammonium carbonate) in the tablespoon of milk and set aside for at least 10 minutes.
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2
Using a stand mixer fitted with the whisk attachment, beat the 4 eggs on medium-high speed until light and frothy, about 5 minutes.
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3
Slowly add the sifted powdered sugar to the eggs, one cup at a time, beating on medium speed. Once all sugar is added, beat for a full 15-20 minutes. This long beating time is crucial for the cookie's signature texture and white color.
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4
Switch to the paddle attachment. Add the softened butter, anise extract, Kirschwasser, and the dissolved hartshorn mixture. Mix until well combined.
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5
Gradually fold in the sifted cake flour and salt on the lowest speed. The dough should be soft but not sticky. If it feels too tacky, add a tablespoon more of flour at a time.
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6
Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Wrap in plastic and let rest for 30 minutes at room temperature.
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7
Divide the dough into manageable portions. Roll out a portion on a lightly floured surface to a thickness of about 1/2 inch.
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8
Lightly dust your Springerle mold or carved rolling pin with flour. Press the mold firmly and evenly into the dough to create a deep impression. Lift straight up.
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9
Cut the cookies apart using a pastry wheel or a sharp knife following the edges of the impressions.
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10
Prepare baking sheets by lining them with parchment paper and sprinkling a generous layer of whole anise seeds over the surface.
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11
Place the cookies on the prepared sheets. Let them sit uncovered in a cool, draft-free room for 24 hours. This 'drying' phase is essential to set the design so it doesn't puff away in the oven.
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12
Preheat your oven to 300°F (150°C). Bake the cookies on the lower rack for 12-15 minutes. The tops should remain white, while the bottoms develop a slight 'foot' and a very pale golden hue.
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13
Remove from the oven and let cool completely on wire racks. The cookies will be very hard initially.
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14
Store the cooled cookies in an airtight tin with a slice of apple or a damp paper towel (not touching the cookies) for 2-3 weeks to soften them before eating.
💡 Chef's Tips
Always use Hartshorn (ammonium carbonate) rather than baking powder for the most authentic 'lift' and crisp detail. Be patient with the beating process; the 20-minute whisking of eggs and sugar creates the necessary air structure for the cookie to rise downward, forming the 'foot'. Ensure your molds are bone-dry and lightly floured before each press to prevent the dough from sticking and ruining the image. If your kitchen is very humid, the drying process may take up to 36 hours; the surface of the cookie should feel like porcelain before baking. Do not overbake! These cookies are meant to be white; any browning on top means the oven was too hot or they stayed in too long.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Earl Grey tea or a dark roast coffee. Pair with a glass of sweet German Riesling or a glass of Glühwein during the holidays. Display them on a tiered silver tray as a centerpiece; their intricate designs are conversation starters. Dip the bottom of the cookie into your coffee to soften the crunch and release the anise aroma. Gift them in decorative tins lined with parchment paper for a sophisticated homemade present.