It’s hard to believe that I have not yet shared Nini’s recipe on this blog! I have tried many others and tasted even more, but this is still my favorite. I very much know that the “favorite” label has a lot to do with my family tradition and the recipe’s familiarity, but I will also tell you that many people who have said they don’t like springerle have tasted my recipe and are converts.
If you have not tried it, here is my recipe for your enjoyment! Reread my entry on hartshorn….I personally would never make this recipe with anything but hartshorn. The cookie is much harder when made with baking powder!
NINI’S PERFECTION SPRINGERLE COOKIES
1/2 teaspoon baker’s ammonia (hartshorn) or baking powder
2 Tablespoons milk
6 large eggs, room temperature
6 cups confectioner’s sugar (1-1/2#)
1/2 cup unsalted butter, softened but not melted
1/2 teaspoon salt
1/2 teaspoon oil of anise, lemon or any other flavor
2 lb. box sifted cake flour (swansdown or Softasilk)
Grated rind of orange or lemon, optional (enhances flavor of the traditional anise or citrus flavors)
More cake flour as needed
Springerle Recipe Directions
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (15-20 minutes). Slowly beat in the confectioner’s sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make a stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies. Bake on greased or baker’s parchment-lined cookie sheets at 225 degrees to 325 degrees*** till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie. Cool completely before storing in airtight tin containers. They keep for months, and improve with age. Yield 3 to 12 dozen, depending on size.