Springerle Cookies

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Springerle Cookies
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Health Score:
3,3 / 10
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 d 4 h. 5 min.
Ready in

Ingredients

for
50
Ingredients
1 generous pinch Ammonium carbonate
2 centiliters Cherry brandy
4 eggs
500 grams powdered sugar
500 grams Pastry flour
cornstarch (for the work surface)
butter (for the baking sheet)
1 tablespoon Anise seed
How healthy are the main ingredients?
egg

Preparation steps

1.

Dissolve ammonium carbonate in kirsch. Beat eggs until fluffy. Gradually add powdered sugar. Stir mixture vigorously in a food processor. Add kirsch and gradually stir in sifted flour. Cover dough with plastic wrap and refrigerate at least 3 hours. Then on a work surface dusted with cornstarch roll out dough 8-10 mm (approximately 1/3 inch) thick. Dust Springerle form also slightly with cornstarch and press into the dough. Cut out individual images with a pastry cutter or a knife and let dry on a baking sheet dusted with cornstarch for about 24 hours.

2.

Preheat oven to 140°C (approximately 275°F). Grease a baking sheet with butter and sprinkle with anise seeds.

3.

Then briefly press bottom of Springerle cookies on a damp paper towel, remove and put on the baking sheet. Bake in preheated oven for about 20 minutes. Remove from oven, place onto a wire rack and leave to cool.

4.

Before serving, the Springerle cookies are best to sit at least 2 weeks in a tin can stored with an apple. Serve as desired.