Traditional Springerle Recipes
OLD COUNTRY SPRINGERLE
Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long, labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn't like it, I take the rest of the cookie and eat it so it doesn't go to waste. I actually don't bake long enough for the cookies to turn brown.
Provided by Mark McLane
Categories World Cuisine Recipes European German
Time 8h
Yield 48
Number Of Ingredients 7
Steps:
- Beat confectioners' sugar and eggs together in a large bowl until thick.
- Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
- Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
- Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 17.6 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 26.5 mg, Sugar 9.3 g
TRADITIONAL SPRINGERLE
We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.
Provided by PREGOCOOK
Categories World Cuisine Recipes European German
Time 8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
- Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
- Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g
SPRINGERLE
Steps:
- Dissolve baking powder in milk in a small bowl. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment. Beat eggs on high speed until very thick and lemon colored, about 10 minutes. Gradually beat in sugar until creamy and smooth.
- Add butter, 1 tablespoon at a time, beating on high speed, until creamy. Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.
- Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition. Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.
- Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces; wrap well in plastic wrap.
- Dust a work surface with confectioners' sugar; roll out 1 piece of dough 3/8 inch thick. Using a pastry brush, coat a springerle mold with confectioners' sugar. Press mold into the dough; lift off. Using a pizza cutter or knife, cut out cookie and slide it onto parchment-lined baking sheets; repeat, arranging cookies by size, about 1 inch apart. Let stand uncovered for 24 hours.
- Preheat oven to 220°F. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. They will not take on any color. Transfer to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 weeks.
- HOW TO FORM SPRINGERLE
- To make springerle, dough is rolled out on a work surface dusted with confectioners' sugar, a mold is pressed into the dough, and the excess is trimmed away.
SPRINGERLE COOKIES
My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!
Provided by Mary Scheffert
Categories Dessert
Time P1DT30m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- In large mixer bowl, beat eggs at high speed until thick & lemon colored.
- Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
- Cut cookies apart between patterns.
- Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
- When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
- Remove to wire racks to cool.
- Store cookies in a tightly covered container with some anise seeds.
- Flavor develops fully after about 2 weeks.
More about "traditional springerle recipes"
AUTHENTIC GERMAN SPRINGERLE - THE DARING GOURMET
Authentic Springerle are made with eggs, sugar, flour, baker’s ammonia, salt and anise. They’re a very low-moisture cookie that are made without any fat. Springerle are very …
From daringgourmet.com
4.9/5 (53)Category DessertCuisine GermanTotal Time 25 hrs 10 mins
From daringgourmet.com
4.9/5 (53)Category DessertCuisine GermanTotal Time 25 hrs 10 mins
- Place the eggs in a stand mixer with the whisk attachment in place. Beat the eggs until foamy. Add the powdered sugar, a little at a time along with the vanilla extract and anise oil.Once all the powdered sugar has been added continue to beat the mixture for 10 minutes. Yes, that's 10 full minutes, do not reduce the time. The batter needs to be very loose and airy.
- Combine the flour, baker's ammonia and salt in a bowl. Add HALF of the flour mixture to the wet mixture along with the lemon zest and beat it for a full 15 minutes, do not reduce the time (if the mixture is too dry for your whisk attachment, use the paddle attachment).Attach the paddle attachment, add the remaining flour and beat for another 5 minutes.The dough should be very soft but not wet and sticky. If the dough is too dry or stiff mix in a little more lightly beaten egg.Form the dough into a ball, flatten it to an inch-thick disk, wrap it in plastic wrap and refrigerate for at least an hour or overnight.
- The next day roll out the cold dough to about 1/3 inch thick (1 cm) on a floured work surface.Use your molds or rolling pin to make the shapes and cut them out with sharp knife or pastry cutter. If you're using molds lightly dust them with flour to prevent the dough from sticking.Toast the whole anise seeds in a dry pan over medium-high heat until aromatic, being careful not to let them scorch. Place the anise seeds on a lined cookie sheet, spreading them out evenly.Lay the Springerle on top of the anise seeds on the baking sheet. Let them dry at room temperature for a full 24 hours, longer if you're in a place with high humidity. The outside of the Springerle should be dry.
- After the cookies have dried for at least 24 hours, lay a damp towel on the counter and gently press the Springerle down onto it to very lightly and evenly moisten the bottoms. Return the Springerle back to the cookie sheet.In an oven preheated to 300 degrees F with the rack positioned in the middle, bake the cookies for 20-30 minutes. Do not let the cookies turn golden, they're supposed to stay very pale, basically the same color as when you put them in the oven.
RECIPES - SPRINGERLE TRADITIONS
Springerle Cookies have been and still are traditional Christmas cookies in Bavaria, Switzerland and Austria dating back to at least the 1600s. Springerle are white, anise-flavored cookies, made from a simple egg-flour-sugar dough. Usually rectangular or circular in shape, they have a picture or design stamped on the top.
From springerletraditions.com
Estimated Reading Time 7 mins
From springerletraditions.com
Estimated Reading Time 7 mins
TRADITIONAL GERMAN SPRINGERLE RECIPE | ANISE COOKIES OF …
Ingredients for Traditional German Springerle: 500 g (1.1 lb) of powdered sugar 4 eggs, XL 1-2 teaspoons of anise, ground ( optional, I use for my family only the anise seeds on the outside) 1 tablespoon of fruit liqueur/brandy OR Schwarzwaelder Kirschwasser ¼ teaspoon of Hirschhornsalz, OR Ammonium Carbonate available here
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WWW.SPRINGERLE.COM - RECIPES
Springerle Cupcakes Tragacanth Paper Casting Online Store Contact deutsch: Traditional Recipe for Springerle Molds. There is hardly another cookie that has been baked for the past few hundred years with the same love and care as the Springerle. With the same devotion, the molds are used for beautiful tragacanth ornaments, paper reliefs ...
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SPRINGERLE: TRADITIONAL CHRISTMAS BISCUIT
Springerle are traditional Christmas cookies in Bavaria and Austria for centuries. Springerle are white, anise-flavored cookies, made from a simple egg-flour-sugar dough. Usually rectangular or circular in shape, they have a picture or design stamped on the top. The images are imprinted with specially carved rolling pins or flat molds ...
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Beat the eggs in a stand mixer until thick and pale. Add the vanilla extract and lemon zest. Gradually add the sugar with the whisk running until it forms a ribbon when the whisk is lifted away. Beat in the flour, adding a quarter at a time. Tip out onto a floured surface and shape the dough into a ball.
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Similar to a sugar cookie, flour, eggs, and sugar are combined with the leavening to make a soft dough, which bakers then chill before rolling and pressing. Then it’s time for the imprints....
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PIN ON FOOD
Food And Drink. Visit. Save . Recipe from . allrecipes.com. Traditional Springerle. 23 ratings · 8.5 hours · Vegetarian · Serves 48. Allrecipes. 1M followers. German Christmas Cookies. German Cookies. Christmas Baking. Christmas Recipes. Holiday Cookies. Christmas Treats. Springerle Rezept. Springerle Cookies. German Biscuits. More information.... Ingredients. Refrigerated. …
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HOW MANY CALORIES ARE IN TRADITIONAL SPRINGERLE (RECIPE)
Compared to foods in its food group, this recipe has a magnificent degree of fiber. Here, within its own food group, this recipe has less fiber than nearly 33 percent of other foods. Similarly, around 38 percent of all foods among all food groups have a lower fiber ratio. This recipe has the same amount of fiber as foods like malt drinks, tea ...
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TRADITIONAL SPRINGERLE - GERMAN
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on ...
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Whisk together the flour and salt; Our springerle molds are reproductions of old and new original wood molds that are privately owned or in museums. Sep 15, 2021 · springerle molds are made with swiss quality. “springerle” is german for “little jumpers,” and is named such for the jumping/rising behavior it displays while baking ...
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WWW.SPRINGERLE.COM - WELCOME TO THE CHARMING WORLD OF …
The harmonious interplay between traditional craftmanship and contemporary technology leads to the high quality of our molds. Our Springerle molds are food safe, officially inspected and certified. In addition, these Springerle molds are unbreakable and waterproof. We offer you quality with regard to material, form and workmanship.
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COOKIE HERITAGE: SPRINGERLE RECIPE, TWEAKED - VOMITINGCHICKEN.COM
Springerle cookies are a traditional German Christmas cookie that are best made a week or two before you intend to make them, and then left to cure. Ingredients ½ tsp baker's ammonia (or baking powder) 2 Tb water 6 large eggs, room temperature 6 cups powdered sugar ½ cup softened unsalted butter or coconut oil ½ tsp salt
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MARZIPAN SPRINGERLE CANDY - THE MONDAY BOX
The detailed instructions are in the recipe card below. Roll out the marzipan between the two sheets of parchment paper to ¼” thickness. Imprint with a springerle mold, cookie stamp or anything that creates a design in the candy clay. Use a cookie cutter to cut around the imprinted design and transfer to a parchment lined baking sheet.
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TRADITIONAL SPRINGERLE RECIPE - FOOD NEWS
Press the cookie mould into the dough and cut out with a sharp knife. Remove any remaining flour on the dough with a brush. Place the Springerle on a baking sheet and leave to dry at room temperature for 24 hours.
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Traditional Springerle pada tanggal September 18, 2020 Dapatkan link; Facebook; Twitter; Pinterest; Email; Aplikasi Lainnya; Traditional recipe for springerle molds. The rolled and pressed cookies need to dry overnight to allow the pressed embossed design to harden. Springerle A Traditional German Christmas Cookie Recipe ...
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On well-floured surface, roll out half of the dough to about 1/4-inch (5 mm) thick rectangle, adding more flour as necessary to prevent sticking to surface. Press or roll floured springerle mould into dough to make clear design; cut between individual patterns. Place, 1 inch (2.5 cm) apart, on 2 greased rimless baking sheets, brushing off any ...
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Springerle Cookies Recipe - Food.com best www.food.com. Cut cookies apart between patterns. Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours). When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still ...
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Do you know what springerle are? Traditionally leavened with hartshorn ( baker’s ammonia) and flavored with anise or lemon, these pretty embossed cookies date back to 14 th -century Germany. The intricate molds that shape them are typically carved from wood. Some of the earliest molds depict Bible stories.
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Remove any remaining flour on the dough with a brush. Place the Springerle on a baking sheet and leave to dry at room temperature for 24 hours. Preheat the oven to 120 degrees C. Cover the Springerle with baking paper and bake in the middle of the oven for 30 minutes. Do not open the oven door for the first 20 minutes of baking time.
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Instructions. Beat together the butter, sugars, and salt until light and creamy. Beat in the egg and vanilla, and fold in the flour. Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour.
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Springerle is a type of German Christmas cookie with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. The typical springerle ingredients are eggs, flour, butter and anise seeds. Recipe by Oxmoor House January 1985
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SPRINGERLE | TRADITIONAL COOKIE FROM GERMANY
The designs and images on top are made with flat molds, presses, and boards, or specially crafted wooden rolling pins. The origin of these biscuits can be traced back to southwestern Germany and the 14th century. The oldest mold for springerle comes from Switzerland, and it was also made in the 14th century. Germany. 4.2.
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GERMAN/SWABIAN SPRINGERLE SWEET ANISE COOKIES RECIPE
Springerle separate into two layers when baked. A yellow-gold foot and a white crust-like top. This comes from the drying process before baking. When allowed to sit for 24 hours, the egg yolk sinks a bit into the dough and a dried crust forms above. If the back of the cookie is still moist, the dough will rise in a low oven underneath the ...
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Last updated: March 10 2022. This crossword clue Traditional springerle spice was discovered last seen in the March 10 2022 at the LA Times Crossword. The crossword clue possible answer is available in 5 letters. This answers first letter of which starts with A and can be found at the end of E. We think ANISE is the possible answer on this clue.
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Traditional Springerle might be just the hor d'oeuvre you are searching for. This recipe makes 48 servings with 74 calories, 1g of protein, and 0g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 8 hours and 35 minutes. A mixture of sugar ...
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PUMPKIN SPICED SPRINGERLE | KING ARTHUR BAKING
Beat together the butter, sugars, molasses, salt, and pumpkin pie spice until light and creamy. Beat in the egg, pumpkin purée, pumpkin flavor, and vanilla. Stir in the flour in three additions, mixing until the dough comes together. Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour.
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TRADITIONAL SPRINGERLE | RECIPESTY
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on ...
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From recipesty.com
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