Difference between revisions of "Alternative:Springerle"
RealRecipes (talk | contribs) m (Text replace - " | Dessert" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:German ([^cC])(.*)\]\]" to "Category:German cuisine Category:$1$2 Recipes") |
||
| Line 21: | Line 21: | ||
{{wikipedia|Springerle}} | {{wikipedia|Springerle}} | ||
| − | [[Category:German recipes]] | + | [[Category:German cuisine]] |
| + | [[Category:recipes Recipes]] | ||
[[Category:Cookie recipes]] | [[Category:Cookie recipes]] | ||
Revision as of 11:09, 9 May 2012
| Alternative:Springerle | |
|---|---|
 |
|
| Category: | Cookie recipes |
Ingredients
- 1 pound (3.5 C) powdered sugar, sifted
- 4.5 eggs, beat until light-colored and almost dry
- 1 t baking powder
- 1 pound flour (3–4 C)
- Anise seeds, crushed.
Procedure
- Sift sugar. Beat eggs (this takes a long time; an electric mixer is recommended). Add the sugar to the eggs, then work in the flour. The dough is very delicate.
- Grease several cookie sheets and scatter generously with crushed anise seeds.
- Roll the dough gently and carefully imprint with springerle mold. Cut into pieces and transfer to baking sheets. Allow to dry overnight.
- Bake at 250°F (120°C) for 25 to 30 minutes.
