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LOCATION: Recipes >> German >> Springerle 02

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Springerle

4 eggs
4 cups (1 liter) confectioners' sugar
2 teaspoons (10 ml) grated lemon peel
1 tablespoon (15 ml) arrack or other anise flavoured liqueur
4 cups (1 liter) flour
2 tablespoons (30 ml) anise seeds

Beat the eggs and sugar until thick -- about 15 minutes; add the
lemon peel and arrack. Slowly add the flour and knead the mixture
to form a dough. Roll the dough 1/4 inch (6 mm) thick. Sprinkle
a carved rolling pin with flour and press it firmly on the dough
to make patterned cookies. Cut the cookies along the lines between
the patterns. Butter a large baking sheet and sprinkle with with
the anise seeds. Place the cookies on the sheet, cover them lightly
with parchment or wax paper and let them dry overnight in a cool
place -- not the refrigerator.

The next day, uncover the cookies and bake them in a preheated 300F
(150C) oven for 15 to 20 minutes. The cookies should be white on
top and light brown on the bottom. Store in an airtight container
for about three weeks to soften the cookies slightly before serving
them.

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