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🍽️ Crunchy Springerle with Anise Scent

208 kcal · 30 min · 4 servings

Crunchy Springerle with Anise Scent Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the eggs and sugar with a mixer or whisk until the mixture is light and frothy.
  2. 2. Sift the flour and hartshorn salt (a leavening agent that creates the characteristic cracks) over the egg mixture.
  3. 3. Knead the ingredients together by hand until you have a smooth dough.
  4. 4. Cover the dough and let it rest for at least one hour.
  5. 5. Lightly dust your work surface with cornstarch and roll out the dough to a thickness of about 8 to 10 millimeters.
  6. 6. Press the Springerle mold firmly into the dough to imprint the designs.
  7. 7. Carefully cut out the individual cookies using a sharp knife.
  8. 8. Place the Springerle in a dry spot with moderate room temperature and let them dry completely overnight.
  9. 9. Grease a baking tray and generously sprinkle it with anise seeds.
  10. 10. Place the dried Springerle onto the prepared tray.
  11. 11. Preheat your oven to 160 degrees Celsius.
  12. 12. Bake the cookies for about 20 to 30 minutes until they have turned a pale yellow color.

Nutrition per serving