The Springerle dough should be fine and smooth so that even the most delicate motif details are illustrated. Let this cookie dry for about 24 hours (depending on the size) before baking. The picture will become firm during this time and stay the same when it is baked.
Springerle rise while baking. Thanks to the firmness that the dough gets through the drying, the motif does not puff up; instead, the desired little feet are created. In order for the drying to function, the molds for the Springerle is not made as deep as the Lebkuchen gingerbread mold, but also not as fine as the Triggel cookie mold. Springerle can also easily be decorated with many of the marzipan and tragacanth molds.
The Recipe from «Anise Paradise»
4-5 eggs (220g)
500g powdered sugar
1 tablespoon of cleaned and slightly roasted anise
500g flour (fine white flour)
Beat the eggs and sugar well until the mixture turns into an airy crème. Knead the anise and flour into it and let it rest for 10 minutes.
Divide the dough, which is still slightly sticky, into four parts and roll out each piece on flour so that it is 8-10 mm thick. Once again lightly dust with flour so that the dough feels like silk. Now press the very finely dusted mold evenly into the dough. Cut out the picture with a suitable pastry cutter or a knife and place on a baking tray that has been lined with baking paper. If the rest of the dough becomes dry, always moisten your hands to work on it.
After a drying period of 12-24 hours (undisturbed place, even temperature, no draft), bake the Springerle / anise rolls at approx. 150-160ºC at the very bottom of the oven for about 12-15 minutes. Possibly wedge a wooden ladle in the door of the oven.
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