Springerle Holiday Cookies - Frosted, painted or plain, these cookies are gorgeous! House on the Hill has a great selection of cookie molds.

Springerle Holiday Cookies - Frosted, painted or plain, these cookies are gorgeous! House on the Hill has a great selection of cookie molds.

Lemon Almond Springerle...Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking...

Lemon Almond Springerle...Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking...

Springerle Shortbread: King Arthur Flour, simple and tasty: 1 cup (16 tablespoons) butter  1/2 cup light brown sugar  2 teaspoons granulated sugar  1/2 teaspoon salt  1 large egg  1 teaspoon vanilla extract  3 cups King Arthur Unbleached All-Purpose Flour

Springerle Shortbread

Springerle Shortbread: King Arthur Flour, simple and tasty: 1 cup (16 tablespoons) butter 1/2 cup light brown sugar 2 teaspoons granulated sugar 1/2 teaspoon salt 1 large egg 1 teaspoon vanilla extract 3 cups King Arthur Unbleached All-Purpose Flour

Springerle making video, in German - Café Sommer. Even if you don't speak German--watch the video--you will be able to follow his techniques--especially the use of the springerle molds. The dough making technique is strikingly similar to the Italian method of making pasta dough. Near the end of the video, he bakes the springerle--and you can see the characteristic way they rise and how the classical "foot" forms on the bottom of the cookies--Ann Del Tredici

Springerle making video, in German - Café Sommer. Even if you don't speak German--watch the video--you will be able to follow his techniques--especially the use of the springerle molds. The dough making technique is strikingly similar to the Italian method of making pasta dough. Near the end of the video, he bakes the springerle--and you can see the characteristic way they rise and how the classical "foot" forms on the bottom of the cookies--Ann Del Tredici

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