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|Sugar||5 Cup (80 tbs), powdered (500g)|
|Flour||3 1⁄2 Cup (56 tbs) (500g)|
|Aniseed||1 Tablespoon (for sprinkling the baking sheet)|
Serving size: Complete recipe
Calories 5800 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 301.9 mg12.6%
Total Carbohydrates 1343 g447.7%
Dietary Fiber 17.8 g71.1%
Sugars 1001.8 g
Protein 73 g145.5%
Vitamin A 19.9% Vitamin C 5.3%
Calcium 36.1% Iron 149.1%
*Based on a 2000 Calorie diet
Work in the flour and let the dough rest, wrapped in foil, at least 1-2 hours.
Briefly knead the dough once more and place it between two wooden bars of 3/8-inch (1-cm) thickness.
Dust the upper surface of the dough with flour or cornstarch and smooth with the balls of your thumbs.
Press the mold into the dough, picture side down, and lift it straight up.
The carved image must be visible down to the last detail. (Incidentally, in no case should the mold itself be sprinkled with flour or cornstarch, since this will cause the fine carved details to disappear in the course of time.)
Cut out the Springerle (using the molded borders as a guide) and allow to dry overnight on a baking sheet thinly dusted with flour.
Preheat the oven to 325°F. (160°C).
Coat a baking sheet very lightly with flour, sprinkle with aniseed, and place the Springerle on it.
Bake for 20-30 minutes on the center shelf, with the oven door slightly ajar; cookies should be very light in color.
The dried upper surface should remain as white as possible, but the lower part should rise to form a little "foot."