German Springerle Cookies – a delicious recipe with eggs, powdered sugar, anise oil, flour, baking soda, anise seed. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat eggs until very light.
2
Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time.
3
Add anise oil and blend gently.
4
SIft together flour and baking soda and add to egg mixture at low speed Cover bowl tightly for 15 minutes.
5
Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick.
6
While working with one keep others covered.
7
Let stand 1 minute.
8
Dust springerle mold with flour and press into dough.
9
Cut cookies apart.
10
Place on lightly floured surface and let stand overnight.
11
Grease baking sheet and sprinkle with anise seeds.
12
Preheat oven to 300 degrees.
13
Brush excess flour from cookies, moisten lightly with water and place on baking sheets.
14
Bake about 20 minutes and store tightly covered.
5464
kcal
Calories
511
g
Fat
212
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs, 4 cups powdered sugar, 20 drops anise oil, 4 cups sifted flour, and more.
Yes, German Springerle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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