Lemon Springerle – a delicious recipe with eggs, sugar, lemon rind, lemon extract, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Beat eggs at medium speed of an electric mixer until pale (5 minutes). Gradually add sugar, and beat 5 additional minutes. Add lemon rind and anise extract; beat well.", "Combine flour and baking powder; add to egg mixture, beating well. Cover and chill dough at least 3 hours.", "Let dough stand at room temperature for 15 minutes. Divide dough into thirds. Place 1 portion of dough on a floured surface; roll to 1/4"" thickness. Lightly spray mold with cooking spray. Place dough over mold; press firmly and evenly to imprint dough. Trim excess dough around rectangle. Invert onto a large parchment paper-lined baking sheet. Repeat procedure with remaining dough.", "Let cookies stand, uncovered, in a cool, dry place 1 hour to set design. (Cookies should appear slightly crusted.)", "Bake at 225u00b0 for 2 1/2 hours or until light yellow, but not golden. Cool completely on pan. Carefully remove from parchment paper."]
796
kcal
Calories
8
g
Fat
164
g
Carbs
18
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 7 ingredients. The key ingredients include: 3 large eggs, 2 cups sugar, 2 teaspoons grated lemon rind, 1/2 teaspoon lemon extract, and more.
Yes, Lemon Springerle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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