Springerle

Ingredients for 1 servings:

• 625 g flour
• 500 g powdered sugar
• 5 eggs (size M)
• 1 tbsp anise, whole
• 2 g ammonium bicarbonate

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

old Baden recipe of our family

Beat the sugar and eggs in the mixer for 20 minutes. Then add the flour and baking powder. Finally, add the anise. First, let the soft dough stand at room temperature for 1 hour. If it is still sticky, carefully add a little more flour. If you use too much flour, the Springerle will become dry later. The dough is then rolled out to a thickness of 1 cm and pressed into the dough using flour-dusted wooden molds. Carefully cut out the motifs. The baking trays must first be thoroughly rubbed with beeswax candles. The Springerle must rest on the baking trays overnight in a cool room so that the egg yolk can sink to the bottom. The egg white rises to the top. Preheat oven to 160°C. During baking, the Springerle will rise, forming the so-called feet. The image/surface of the Springerle should remain white. Bake for a maximum of 12 minutes. The Springerle will still be soft when you take them out. If they are baked too much, they will become dry and too hard later. They must be stored in a large pot with a damp cloth hanging over it at all times, otherwise they will dry out too much. According to old tradition, Springerle are dipped in tea or coffee.