Recipes

Springerle

This recipe is our modification the recipe by The Daring Gourmet. It involves three ingredients that might be tricky to shop for: whole anise seeds (not star anise, which is a different plant), anise oil (not extract), and baker's ammonia.

Note that following this recipe happens over multiple days! The dough needs refridgerating. After being rolled out, the cookies need to air dry For 24 hours before they are baked.

Zest:

• 1 lemon

In a stand mixer with the whisk attachment, beat until foamy:

• 3 eggs, brought to room temperature

Slowly add:

• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp anise oil (increase to 1/2 tsp for more flavor)

Once combined, continue to beat the mixture for 10 minutes so the batter will develop peaks, light a "drip castle" style sandcastle.

In a large mixing bowl combine:

• 1 cup teff flour
• 1 cup sorghum flour
• 1 cup tapioca flour
• 1/4 tsp baker's ammonia
• 1/4 tsp salt

Add to the stand mixer with whisk:

• half of the flour mixture
• all the lemon zest

Whisk for 15 minutes. (This works for our stand mixer. If it is too dry for your stand mixer to use the whisk attachment, use the paddle attachment.)

Add to the stand mixer:

• the other half of the flour mixture

Continue to whisk or stir for 5 minutes. The dough should become very soft, but neither wet nor sticky.

Form the dough into a flattened ball, about 1 inch thick. Wrap it in plastic wrap. Refrigerate it for at least 1 hour (overnight works).

Toast on medium-high heat until aromatic:

• 2 Tbsp whole anise seeds

While the anise seeds are toasting, on a floured surface roll out the cold dough to be about 1/3 inch (1 cm) thick.

Lightly dust with flour flat mold(s) and/or embossed rolling pin(s) and use these to add decorative top and shapes.

Spread the toasted anise seeds evenly on a lined cookie sheet.

Lay the springerle on top of the anise seeds on the cookie sheet. Allow to dry at room temperature for 24 hours (even longer if the house is humid) until the outsides are dry.

Preheat oven to 300 degrees.

Lay a damp towel on the counter. Moisten the bottom of each springerle by gently pressing it down onto the damp towel very lightly and evenly, then return the springerle to the cookie sheet.

Bake on the middle rack for 20 to 30 minutes. These cookies will not brown. They stay pale. But they will rise evenly to create their characteristic bottom "feet" platform.

Allow to cool and harden.

Store in an airtight container, in a cool place. They taste even better when aged.