Click here to advertise on CatholicCulture.org

Catholic Recipe: Springerle II

    INGREDIENTS

  • 2 eggs
  • 1 cup sugar
  • 2 cups sifted all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons crushed anise seed
  • 1 teaspoon grated lemon rind
  • Details

  • Prep Time: N/A
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

This is a simplified version of Springerle I.

DIRECTIONS

Beat together eggs and salt until eggs are very light. Beat in sugar, a little at a time, and continue beating until the mixture is thick and lemon colored. Then add other ingredients, mix thoroughly and chill for 30 minutes. Knead dough a few seconds and roll out on board dusted with powdered sugar to 1/3-inch thickness. Press down floured springerle board or pin firmly on dough. Cut around pictures and let stand overnight. Bake on greased cookie sheets in moderate oven (325? F.) about 20 minutes. Do not brown.

Store springerle in covered tins for a week to ten days before using. A piece of apple placed in the container the day before serving keeps the cookies moist. Omit apple if hard cookie is desired. Substitute a teaspoon of almond or vanilla extract for the anise and lemon peel flavorings, if preferred.

Recipe Source: Feast-Day Cakes from Many Lands by Dorothy Gladys Spicer, Holt, Rinehart and Winston, 1960
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Renewal with God before Us: Christ Determines All 8 hours ago
Sons of Dominic Prepare for Family Synod July 29
Dominican theologians assess proposals for divorced and remarried July 29
The ‘Pope Francis effect’—changing the way the world sees the papacy July 29
Renewal with God Behind Us: Man Determines All July 28

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21