Our perfect Springerle recipe

The ingredients:

4 large eggs about 8-10 days old
500g powdered sugar,
500g (dry) flour type 405 or 450g spelt flour type 630
1-2 tablespoons of whole anise or, depending on your preference, it can be gingerbread, cardamom, ginger or similar.
Lightly roast the anise in a pan beforehand and then mix it into the sugar/egg mixture. This treatment dissolves the essential oils and it develops its full flavor.
Starch flour for powdering. It is best to put a few tablespoons in a fine sock and knot the end. This will give you a little bag to powder the dough before modeling.

Beat the eggs well, then add the powdered sugar (toast the anise briefly in a pan or grind it in a mortar before adding).
Mix this mass well. Then stir in the flour with a dough hook.
The dough is now still a little soft and needs to rest for modeling.In a bowl with a tight-fitting lid and covered with plastic wrap, let rest in the refrigerator for at least 12 - 24 hours.

Now cut off a small portion of it and immediately cover the remaining dough again, otherwise it will dry out. Roll out the cut piece of dough on the powdered baking board to a thickness of 8-10 mm.
Press Springerlemodel into the lightly powdered dough and cut out Springerle with a dough scraper, dough wheel or suitable contour cutter.
Place the blanks on a baking sheet covered with permanent baking foil and let dry in a warm place for 24 hours.
Preheat oven (convection oven) to 140° and bake Springerle for approx. 15 - 18 minutes. Top and bottom heat 150 ° and about 20 min. The Springerle are ready when the bottom is slightly brown.

After baking, let the Springerle cool on the tray, remove from foil and store in a cardboard box in a humid place ( balcony ).

Good luck - have fun baking and enjoying.

Your Emma