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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

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| 1. Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!) | 2. Sift cake flour with baking powder and salt. | 3. When you roll them out, use just enough flour to roll easily. Roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'Springerle' rolling pin - but don't go all the way through the dough. (The rolling pin has designs cut into it. They sell them in specialty stores.) | 4. Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet. | 5. Let stand overnight to set the design. Otherwise, they sort of melt into themselves. | 6. Preheat oven to 350 degrees F (180 degrees C). | 7. Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	4			68.64	0.9636	14.388	0.2244
confectioner sugar	4	cups	sifted	-	-	-	-
egg yolk	4		beaten	218.96	2.4412	10.7848	18.0472
cake flour	3 1/2	cups		1735.79	374.1539	39.319	4.1237
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
anise seed	2	tablespoons		45.158	6.7027	2.3584	2.1306

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.