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Springerle
From Inn at Danbury
Chef Recipes, FREE Recipes
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Ingredients
  • 2 eggs
  • 1 cups granulated sugar
  • 1grated lemon rind
  • 1 teaspoon anise seed
  • 2 cups sifted flour
  • 2 cups sifted baking powder
  • teaspoon baking powder
  • teaspoon salt

Directions

Beat eggs until thick and lemon-colored. Add sugar gradually; then beat with electric mixer for 10 min. or with rotary beater for 20 min. Add flavoring and sifted dry ingredient. Roll to in thickness. Let stand until dry on top. To emboss designs, press floured springerle rolling pin or goard very hard on dough. Cut around designs; let dry on board overnight. Remove to greased cookie sheets. Bake in slow oven, 300F, for 25 to 30 min. store in airtight container for

1 week before eating.

Add cup extra water for ease of mixing and rolling

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe.
www.innatdanbury.com

*For best results use fresh ingredients.

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