Lemon-Anise Springerle Cookies with a Crisp Finish

Recipe Collection: Dessert

Lemon-Anise Springerle Cookies with a Crisp Finish bring the unique flavors of a traditional German treat to your holiday table. These vegetarian cookies, made with eggs and gluten, feature a delicate crisp texture and aromatic notes of anise and lemon. Ideal for pairing with black coffee, they add a festive touch to any cookie platter.

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Overview

These traditional German Springerle cookies are a delightful treat, especially during the holiday season. Infused with the aromatic flavors of anise and lemon, these cookies are perfect for enjoying with a cup of black coffee. The unique texture and intricate designs make them a festive addition to any cookie platter.

Diet Type

Vegetarian

Allergies

Eggs, Gluten

Cuisine

German

Serving Size: 25

Cooking Time: 20 minutes

Ingredients

• 4 Large eggs
• 4 Cups confectioners' sugar
• 2 Teaspoons lemon zest, zested
• 4.5 Cups cake flour, sifted
• 1 Teaspoon baking powder
• 4 Drops anise oil

Steps

1. In a large mixing bowl, beat the eggs and confectioners' sugar together until the mixture is very light and fluffy, about 5-7 minutes. This step is crucial for achieving the right texture.
2. Gently fold in the anise oil and lemon zest, ensuring they are evenly distributed throughout the batter.
3. Gradually add the sifted cake flour and baking powder to the egg mixture, stirring until just combined. Be careful not to overmix to maintain the dough's lightness.
4. Cover the dough with plastic wrap and chill in the refrigerator for 3 to 4 hours to allow the flavors to meld and the dough to firm up.
5. Once chilled, roll out the dough on a lightly floured surface to a thickness of 1/4 to 1/8 inch. Use a springerle rolling pin or board to imprint designs onto the dough.
6. Cut the dough into 1 1/2 inch rectangles and place them on a cookie sheet lined with parchment paper. Let the cookies sit out overnight, uncovered, in a cool, dry place to allow the designs to set.
7. Preheat your oven to 350 degrees F (175 degrees C) the next morning. Bake the cookies for 15 to 20 minutes, ensuring they do not brown. The cookies should remain pale to preserve their delicate flavor.
8. Allow the cookies to cool completely on a wire rack. Store them in an airtight tin for at least one week to allow the flavors to fully develop and blend. Enjoy with a warm beverage for the best experience.

Enjoy your homemade Lemon-Anise Springerle Cookies with a Crisp Finish!