Anise Springerle biscuits
Moulded anise biscuits with a pale embossed top and a lightly golden base.
Active time45 min
CookingNot specified
Total39 hResting : 37 h
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Ingredients
- 4 large eggs
- 500 g plain flour
- 20 g cornstarch
- 2 tbsp anise seeds
- 500 g icing sugar
Preparation
Lightly toast the anise in a dry pan, then let cool. Crack the eggs and beat until very frothy. Mix in the icing sugar and anise, then gradually work in the flour to make a soft dough. Wrap and chill for 12 to 24 hours.
4 large eggs500 g plain flour2 tbsp anise seeds500 g icing sugar- frying pan
- mixing bowl
- electric whisk
- cling film
Work with small portions of dough and keep the rest covered. Lightly dust the worktop and dough surface with cornstarch. Roll 8 to 10 mm thick. Press a Springerle mould into the dough and cut around the designs. Arrange on a tray lined with a reusable baking liner.
20 g cornstarch- rolling pin
- Springerle mould
- knife
- baking tray
- reusable baking liner
Leave the biscuits uncovered in a warm room for 24 hours, until the embossed surfaces are dry.
- baking tray
Heat the conventional oven to 150 °C. Bake each tray for about 20 minutes. The bases should be lightly golden while the tops stay pale. Cool completely on the trays before lifting off the biscuits.
- oven
- baking tray
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration