Zutaten für Springerle Cookies
- Ammonia
- Milk
- 4 large eggs
- Powdered Sugar
- Unsalted Butter
- 1/2 teaspoon salt
- Anise
- Cake Flour
- Orange Rind
- 4 cups all-purpose flour
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Zubereitung von Springerle Cookies
- In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy (about 5 minutes).
- In a separate bowl, whisk together the flour, anise seeds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and let it rest in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat oven to 300°F (150°C). Lightly grease your Springerle molds.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Carefully press the dough into the molds, ensuring that the design is evenly imprinted.
- Remove excess dough and carefully lift the cookies from the molds.
- Place the cookies on ungreased baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
78g
Fat
9g
Carbs
13g