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Our featured Holiday Springerle recipe:
The Springerle Baker’s Rum Spice Springerle
1/2 teaspoon baker’s ammonia (Hartshorn)
Enough water to dissolve the hartshorn (about 1 1/2 TBs)
6 large eggs, room temperature
6 cups sifted powdered sugar
1/2 cup softened unsalted butter (a little more or less is okay)
1/2 teaspoon salt
4 teaspoons each of: Cinnamon, Nutmeg, Cloves, Ginger and Cardamom
2 TBs Rum Flavoring
8 cups sifted cake flour more flour as needed
* Adjust the spices to your liking.
Dissolve hartshorn in water and set aside. Beat eggs till thick and
lemon-colored (10-20 minutes) then slowly beat in the powdered sugar. Next add the softened butter, the hartshorn and water, salt, spices and rum flavoring. Let this mixture mix on medium speed for about 30 minutes or so. If I’m busy I let it beat for 40 minutes or more. Gradually beat in as much flour as you can with the mixer. Turn onto a floured surface and knead in enough of the remaining flour to make a good print without sticking.
Then just follow the molding and baking directions you now use.
Try using flavors such as anise, almond, lemon, orange, lime, vanilla, vanilla orange, chocolate, chocolate orange, espresso, spice, amaretto (ummmm Goood) or any combination. Any combination or single flavor that you like is the right one. Traditionally anise was the flavor used and it is great with Earl Grey tea.