by connie on February 16, 2010
I am often asked by those who have never seen or eaten a springerle, “What is a springerle cookie?.” So for the uninitiated, let me provide a basic decription. The traditional springerle is a dense, dry, cake-like anise flavored cookie with an embossed design printed on its top surface. It is very white on top and usually is slightly golden on its bottom surface. To maintain the beautiful design, the dough is a very stiff dough that is relatively low in fat and sugar and has a high proportion of egg, which is beaten for a long time to aid in a lighter texture. There is a lower amount of leavening than other cookies, so that the cookie does not burst through the top surface.
Modern alterations to the basic cookies have primarily been to the flavor, as anise is not as popular in the US as in Europe, and certainly is one of those “love it or hate it” tastes. Although anise is still my favorite( I grew up with these cookies, only in anise), I personally like the lemon and orange flavors very much, but why not try any flavor you like? The flavor is important, since the cookie is not very rich or sweet, so use good flavoring oils and be aware that they are much stronger than extracts or alcohol based flavorings.
by connie on April 27, 2009
I have had quite a few questions about baking Springerle at high altitudes. I have absolutely no experience with this and would like some help from my readers. My immediate response is to cut the leavening in half and lower the baking temperature by 25 degress, but I have been informed that this is not working. Any suggestions, help, disaster stories or successes would be greatly appreciated and shared. Please - all you mountain bakers - help!!!
Thank you lots!!! Connie
by connie on November 3, 2008
I have tried many other flavors, but the traditional anise flavor is still my very favorite. Growing up, it never occured to me to have anything but anise springerle, but when I became the family baker of springerle, I discovered that anise was not a universally loved cookie flavor. My husband thought the cookies beautiful, but would not even partake of a nibble; my children followed suit. So I indulged my springerle passion and shipped the tins off to more appreciative audiences. I at last discovered that other flavors could be substituted with great sucess. Now I regularly make the lemon, orange and almond flavors. I have made raspberry springerle and backed them with chocolate; also the orange and chocolate is a delicious combination. I came up with a wonderful cappicino flavor - coffee extract and cinnamon - which makes a dark springerle delicious with coffee. These options, while not traditional, please many who would otherwise only look at their springerle cookies. When trying flavor options, remember that oils are much stronger than extracts and fruit oils are not as potent as anise and almond oils. Finely grated orange or lemon rind enhances the flavor of anise. I will continue to try additional flavor combinations, because I just can’t seem to stop myself. I’ve even converted some anise haters into anise enjoyers. And I take such pleasure in sharing springerle with any and everyone!
by connie on August 21, 2008
Yes, it’s the ingredient that stumps you. Hartshorn is also known as baker’s ammonia and ammonium carbonate. It is an old time leavening that literally used to be made from ground deer horn. Hart is the German work for deer and that is how it is so named. It is not commonly found in everyday groceries. Years ago I would purchase hartshorn (and also anise oil) at a pharmacy; that was back when pharmacies did compounding and mixing right in their shops. Not something easily found these days. Thus, many people started substituting baking powder in their springerle. I still really like hartshorn as it produces a fluffier, lighter and softer texture in springerle. Some springerle lovers grew up with the baking powder version and actually prefer the harder cookie that is the result….and that’s just fine.
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by connie on August 9, 2008
I just returned from a business/pleasure trip to Boston. While touring the Freedom Trail and exploring the city on foot, I popped my head into as many antique stores as possible. I am always hoping to stumble upon a springerld mold to add to my collection and will willingly cart it around. No luck! It is also my habit to check out the offerings of local bakeries to see if they offer up any German pasteries. Alas - no springerle - although not really the right time of year to find them.
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by connie on July 28, 2008
Is their unique taste, pristine beauty, or family tradition that makes springerle so special? It’s all of those and I’d have a tough time deciding which of these factors is number one on my list of springerle qualities. In fact, please don’t ask me to decide!
And so, here we begin a journal for all who have a passion for springerle. I’ll share stories, techniques and comments about these cookies that are too pretty to eat. But eat them we must, because their dense cake-like texture and the traditional anise flavor tempt us with with taste and memories!
Welcome all who hold dear the family recipe, the grandma’s baking lessons and the holiday memories!
Connie Meisinger
