Tuesday, March 27, 2012
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| Springerle III |
"Here is a recipe for springerle I actually have had for over 30 years."
Ingredients :
- four egg whites
- 4 cups sifted confectioners' sugar
- 4 egg yolks, beaten
- three half cups cake flour
- 1 teaspoon baking powder
- 1/four teaspoon salt
- 2 tablespoons anise seed
Instructions :
| Prep : | Cook : 36M | Ready in : |
|---|
- Beat egg whites. Add sifted powdered sugar and crushed egg yolks. Beat for 15 minutes (!)
- Sift cake flour with baking powder and salt.
- When you roll them out, use simply sufficient flour to roll without difficulty. Roll lightly to one/4 or 1/2 inch thickness and press design into dough with a nicely-floured 'Springerle' rolling pin - however don't go all the way via the dough. (The rolling pin has designs cut into it. They promote them in forte shops.)
- Butter a cookie sheet and then sprinkle it with anise seed. Cut every section apart cautiously and transfer the cookies to the sheet.
- Let stand in a single day to set the design. Otherwise, they form of soften into themselves.
- Preheat oven to 350 levels F (one hundred eighty degrees C).
- Bake for 15 mins. Do now not brown. Springerles are difficult at first, but in case you keep them in a bread field they turn out to be smooth.
Notes :
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