Springerle

Ingredients for 1 servings:

• 4 eggs
• 500 g sugar
• 500 g flour
• 1 pinch of ammonium bicarbonate
• anise
• Flour for the molds

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Swabian specialty

Whisk the eggs and sugar until frothy. Then add the flour and baking powder, roll out the dough thoroughly, knead, and chill. Regarding cutting out the dough: For each Springerle, I take a small lump of dough, place it on my wooden mold, and carefully roll it out with a small rolling pin. Then I carefully remove my Springerle from the wooden mold and place it on a baking sheet lined with baking paper and a few anise seeds. The anise seeds should be distributed so that about 4-5 anise seeds remain under each Springerle. Important: The wooden molds must be dusted thoroughly with flour every now and then to prevent the dough from sticking in the small cracks and ruining the design. Let the Springerle stand in a warm room for 24 hours and then bake them the next day in a preheated oven at 150°C (mild heat) for about 15-20 minutes. Before baking, place the bottom of the baking tray on a damp cloth. This amount will yield 40-50 Springerle cookies, depending on the size.