Swabian anise cookies (Springerle) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 231) by Luisa Weiss

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Notes about this recipe

  • Eat Your Books

    Allow baked cookies to rest a few weeks before serving.

  • MarciK on December 13, 2022

    This was my first time making springerle cookies, and the recipe was easy to follow. The cookies turned out as they were meant to. When I baked them, the underside was still a little soft. I’ve seen other recipes suggesting to turn the cookies over half way through the 24 hours rest, but this didn’t say to. It didn’t seem necessary. You are putting the cookie on a damp cloth anyways before baking. After baking, they stuck just a little to the parchment, but taking out carefully with a metal spatula and drying on a wire rack was enough to dry out the bottom. I wasn’t sure I’d like the anise, but since they were whole seeds rather than extract or oil, I didn’t mind it. I’d like to experiment with other flavors in the future.

  • krista_jo on November 05, 2021

    I struggled with springerle before I came across this recipe. Now I have success with even very complex molds. I also enjoy the flavour, which comes directly from the aniseeds instead of aniseed flavouring.

  • Avocet on January 09, 2017

    The directions to have the cookies rest for five minutes on a damp towel gives the best "foot' on the cookie I've ever gotten. I didn't use her recipe however, since it calls for 25% more sugar proportionately than standard recipes.

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