Not only is this Springerle easy to make. It also tastes divine. Nothing can better to enjoy or be savored than to make a heavenly but easy desserts recipe. I can mumble alot about this recipe but you have got to try it yourself and enjoy it.
- 1/2T Baker's ammonia
- 2T Milk
- 6Eggs,at, Room Temperature
- 11/2lb Confectioners'sugar (about6cups)
- 1/2C Unsalted butter,,Softened
- 1/2T Anise oil
- 1/2T Salt
- 8C Cake flour,,Sifted
Standing time:1 hour plus overnight
Cooking time:10to12 minutes
Aging time: 1week or more
- Mash baker's ammonia with a rolling pin if it is not powdered.
- Dissolve it in the milk in a small bowl and let stand 1 hour before using.
- Beat eggs in large bowl of electric mixer until thick and lemon-colored, about 5 minutes.
- Gradually beat in confectioners'sugar until creamy and smooth. Add butter and beat again until creamy.
- Add anise oil,dissolved baker's ammonia and salt; beat to mix. Gradually beat in enough flour to make a stiff dough.
- Cut off pieces of dough and work in more flour on a floured work surface until dough is stiff enough to roll out and hold the design of the springer rolling pin or mold. Roll out on a lightly floured board with a floured rolling pin to1/4-inch thickness.
- Press design on dough with a floured springer rolling pin or mold. Cut cookies apart using a floured knife.
- Leave on work surface covered with a clean kitchen towel overnight.
- The next day, heat oven to 325 degrees. Bake cookies on greased baking sheets, until barely golden on the bottom, 10 to12minutes.
- Cool on wire racks. Store in tightly covered tins and allow to mellow at least 1week before serving.
- Note: This recipe also can be made using11/2 teaspoons baking powder (in place of the milk and the baker's ammonia)and anise extract instead of anise oil.
- However, the cookies will not be as delicately textured and the anise flavor not quite as rich.
- If using baking powder, add it with the salt to thebatter.
Photo by chelsey.baldock