Springerle

Name: Springerle
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 45 Portionen
Ingredients: 1 Msp. Ammonium bicarbonate; 2 cl Kirschwasser (Cherry Liqueur); 4 Stück Eggs, size M; 500 g Powdered sugar; 500 g Flour, Type 405; Cornstarch for dusting; 20 g Butter for greasing; 2 EL Anise seeds

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Starting at €1.49/month

Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

50 Min

Ingredients (8 ingredients)

1 Msp. Ammonium bicarbonate
2 cl Kirschwasser (Cherry Liqueur)
4 Stück Eggs, size M
500 g Powdered sugar
500 g Flour, Type 405
Cornstarch for dusting
20 g Butter for greasing
2 EL Anise seeds

Preparation (9 steps)

Prepare ammonium bicarbonate

Mix ammonium bicarbonate with Kirschwasser in a small bowl and set aside.

Whisk eggs and powdered sugar

Thermomix® Setting

4 min/Speed 3,5

Insert butterfly whisk. Add eggs to the mixing bowl and whisk for 4 min./speed 3.5 until foamy. Gradually add the powdered sugar.

4 min

Prepare dough

Thermomix® Setting

2 min/Speed 4

Remove butterfly whisk. Add Kirschwasser mixture, sift flour over it and mix for 2 min./speed 4.

2 min

Chill dough

Transfer dough, cover and refrigerate for at least 3 hours.

Working the dough

Dust a baking sheet with cornstarch. On a work surface dusted with cornstarch, roll out the dough to 8-10 mm thick. Dust the Springerle molds lightly with cornstarch and press into the dough. Cut out the individual circles with a knife and let them dry on the baking sheet for about 24 hours. Alternatively, cut out round cookies with a cookie cutter and prick with a docking roller or a fork.