These are also spelled Springerle. However you spell them, these crispy biscotti-like cookies have been a favorite for generations.
INGREDIENTS | YIELDS 60 COOKIES
- 4 eggs
- 2 cups sugar
- 2 tablespoons butter, melted and cooled
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 cups all-purpose flour
- ¼ cup anise seed
Beat eggs until very light. Add sugar and continue beating.
Fold in butter. Fold in sifted dry ingredients.
Knead dough until smooth. Roll out ½" thick on a lightly floured surface. Roll again with a springerli rolling pin, or use a cookie stamp to stamp a design in cookies. Cut cookies at borders created by springerli rolling pin.
Sprinkle anise seed on a clean towel and place cookies on it.
Allow to stand, uncovered, overnight.
Preheat oven to 325°F; bake cookies on an ungreased, metal baking sheet 12–15 minutes.
Store cookies for a few days to allow flavors to develop.
Springerle cookies were first made in the German-speaking areas of Europe in the 1500s. The first designs are thought to have been biblical, but over time the cookies were made with many other intricate designs, including scenes from daily life. These cookies are an art form in themselves, and the molds and rolling pins used to make them are often antique and collectible.