Springerle IV Chef John's Recipe
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| Springerle IV |
"This springerle cookie recipe is made with anise oil."
Ingredients :
- 2 eggs
- 1 cup white sugar
- 1/2 teaspoon lemon zest
- 1/8 teaspoon anise oil
- 2 cups sifted all-purpose flour
- 1/4 teaspoon bakers' ammonia
- 2 tablespoons anise seed, or as needed
Instructions :
| Prep : 45M | Cook : 48M | Ready in : P1D |
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- Beat the eggs, sugar, lemon peel and anise oil until very thick.
- Blend the flour and ammonium carbonate. Add in fourths to the egg-sugar mixture, mixing until blended after each addition. Cover dough with a clean towel and let stand at room temperature for 1 hour.
- Shape the dough into a ball and on a lightly floured surface, knead it lightly. Roll it out to 1/4 inch thick. Press a lightly floured springerle rolling pin or mold firmly into the dough to make clear designs. Brush the dough surface gently with a soft brush to remove any excess flour. Cut the frames apart, cover with a clean kitchen towel and let stand for 24 hours.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.
- Lightly brush the back of each frame with water and set on the anise seed coated cookie sheet. Bake for 8 minutes. When cookies are thoroughly cooled, store them in a tightly covered container for 1 to 2 weeks before serving. To soften cookies, store them for several days with a piece of apple or orange.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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