Difference between revisions of "Alternative:Springerle"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Dessert|Dessert]] |
{{recipesummary | {{recipesummary | ||
|Category=Cookie recipes | |Category=Cookie recipes | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 1 pound (3.5 C) [[ | + | * 1 pound (3.5 C) [[Powdered Sugar|powdered sugar]], [[Sifting|sifted]] |
| − | * 4.5 [[ | + | * 4.5 [[Egg|eggs]], beat until light-colored and almost dry |
| − | * 1 t [[ | + | * 1 t [[Baking Powder|baking powder]] |
| − | * 1 pound [[ | + | * 1 pound [[Flour|flour]] (3–4 C) |
| − | * [[ | + | * [[Anise|Anise seeds]], crushed. |
==Procedure== | ==Procedure== | ||
Revision as of 17:45, 5 April 2012
| Dessert
| Alternative:Springerle | |
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| Category: | Cookie recipes |
Ingredients
- 1 pound (3.5 C) powdered sugar, sifted
- 4.5 eggs, beat until light-colored and almost dry
- 1 t baking powder
- 1 pound flour (3–4 C)
- Anise seeds, crushed.
Procedure
- Sift sugar. Beat eggs (this takes a long time; an electric mixer is recommended). Add the sugar to the eggs, then work in the flour. The dough is very delicate.
- Grease several cookie sheets and scatter generously with crushed anise seeds.
- Roll the dough gently and carefully imprint with springerle mold. Cut into pieces and transfer to baking sheets. Allow to dry overnight.
- Bake at 250°F (120°C) for 25 to 30 minutes.
