Springerle Cookie Recipe
Tyrolean Springerle is a cookie recipe which you will simply love. An effortlessly prepared baked snack recipe, the Tyrolean Springerle is a dish which will get you a huge fan following.
Ingredients
| Cooking oil | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| 1 tsp. anise flavoring | ||
| Flour | 4 Cup (16 tbs), sifted | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg yolk | 1 | |
| Heavy cream | 1 Tablespoon | |
| Hazelnuts | 1/4 Cup (16 tbs), chopped | |
Directions
Combine 1 cup each cooking oil and sugar, 2 eggs and 1 teaspoon anise flavoring.
Beat until smooth.
Mix 4 cups sifted flour with 1 tablespoon baking powder and 1 teaspoon salt.
Add 3 cups of this flour mixture to oil, sugar and eggs.
Mix well.
Add remaining 1 cup flour mixture and work dough with hands.
Divide in half.
Wrap each half in plastic wrap, foil or waxed paper and chill at least 1 hour.
Place half the dough on a lightly floured surface and roll out to a 10-inch square.
Cut into 2-inch squares and place on an ungreased baking sheet.
Combine and mix well 1 egg yolk and 1 tablespoon heavy cream and brush top of each square lightly with a small amount of this mixture.
Top each cookie with a few of the 1/4 cup chopped hazelnuts (reserving some for other half of dough).
Bake 15 minutes at 350°, remove from pan and cool on wire racks.
Repeat with second half of dough.
Store baked cookies in a covered container or covered with plastic wrap or foil for 12 hours before serving.
Beat until smooth.
Mix 4 cups sifted flour with 1 tablespoon baking powder and 1 teaspoon salt.
Add 3 cups of this flour mixture to oil, sugar and eggs.
Mix well.
Add remaining 1 cup flour mixture and work dough with hands.
Divide in half.
Wrap each half in plastic wrap, foil or waxed paper and chill at least 1 hour.
Place half the dough on a lightly floured surface and roll out to a 10-inch square.
Cut into 2-inch squares and place on an ungreased baking sheet.
Combine and mix well 1 egg yolk and 1 tablespoon heavy cream and brush top of each square lightly with a small amount of this mixture.
Top each cookie with a few of the 1/4 cup chopped hazelnuts (reserving some for other half of dough).
Bake 15 minutes at 350°, remove from pan and cool on wire racks.
Repeat with second half of dough.
Store baked cookies in a covered container or covered with plastic wrap or foil for 12 hours before serving.
Chef
