Preparation:
Beat eggs until light, add sugar, beat until mixture is very stiff and
light, about 15 minutes at high speed on an electric mixer. Add
extract, flour, and soda; mix thoroughly. Roll out on lightly floured
surface with a regular rolling pin to 1/2-inch thickness. Roll with a
springerle rolling pin to 1/4-inch thickness, pressing once for a clear
imprint. Cut along dividing lines to separate cookies.
Place carefully on a lightly floured surface, cover with a towel; let
stand overnight to dry. Sprinkle greased cookie sheets with anise
seed. Heat oven to 300 degrees. Lift cookies carefully, brush off
excess flour; moisten bottom of each cookie with finger dipped in
water. Place on prepared cookie sheets about 1 inch apart; bake 15
minutes or until dry but still pale and not brown.
Moistened area on bottom of cookie will form characteristic "foot" of
the springerle cookie. Transfer to wire rack; cool..
Store then in a tightly covered container to allow them to "ripen". Put
an apple in to help soften, but change apple as needed. Ready to eat in
about 2 weeks. |
