Orange-Flavored Springerle Cookies

Recipe by: Heide F "This recipe is the most genuine, using hartshorn (baker's ammonia) as the leavening agent to add crispness. Baking powder can be used as an alternative. Store them in an airtight container for a week before serving, allowing the flavors to develop. The cookies can be stored at room temperature for up to 1 month."

Ingredients

17 h 3 m 60 servings 136 cals

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1/2 teaspoon hartshorn (baker's ammonia)

1 tablespoon milk

6 eggs, at room temperature

6 cups confectioners' sugar, sifted

1/2 cup unsalted butter, softened

2 tablespoons orange extract

1/2 teaspoon salt

7 1/2 cups cake flour (such as Swans Down®), sifted

2 teaspoons confectioners' sugar, for dusting cooking spray

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Directions

Prep

45 m

Cook

18 m

Ready In

17 h 3 m

Combine hartshorn and milk in a small bowl; set aside to dissolve at least 30 minutes and up to 1 hour.

Beat eggs in the bowl of a stand mixer fitted with the paddle attachment on high speed until very pale and thick, 5 to 7 minutes. With mixer running, add 6 cups confectioners' sugar, 2 tablespoons at a time. Beat on high speed after all sugar has been added, 2 to 3 minutes. Reduce speed to medium. Add hartshorn and milk mixture, butter, orange extract, and salt; mix well to combine.

Beat flour into the mixer gradually, 1/2 cup at a time, until dough is too stiff for the mixer. Stir in remaining flour by hand. Turn dough out onto work surface. Divide into 4 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours or longer.

Place springerle mold or rolling pin in the freezer. Line baking sheets with a cotton or linen cloth.

Dust work surface with 2 teaspoons confectioners' su

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Meringue Springerle Cookies

Recipe by: Heide F "A lighter, crisper version of springerle, made with egg whites. Store in airtight containers in the freezer. They will keep for months and improve with age."

Ingredients

 

cooking spray

2 tablespoons anise seeds, crushed, or as needed

4 1/2 cups confectioners' sugar, plus more for dusting

1 1/2 teaspoons baking powder

6 egg whites

1 tablespoon vanilla extract

1 teaspoon anise oil

3 1/2 cups all-purpose flour, plus more for dusting

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Directions

Cook

10 m

Ready In

11 h 40 m

Place cookie molds in the freezer. Line baking sheets with parchment paper and spray lightly with cooking spray. Sprinkle crushed anise seeds lightly over parchment paper.

Sift confectioners' sugar and baking powder together into a large bowl and set aside.

Beat egg whites in the bowl of a stand mixer fitted with the paddle attachment on medium speed until stiff peaks form, 5 to 10 minutes. Carefully fold in sifted sugar, vanilla extract, and anise oil. Add flour gradually while mixing until dough is stiff.

Turn dough out onto work surface. Divide into 3 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours to overnight.

Remove discs of dough from the fridge and divide into smaller pieces based on the size of your molds. Coat each piece with confectioners' sugar and keep in the refrigerator as you roll out one piece at a time.

Dust work surface or pastry cloth lightly with flour. Roll out piece of dough to a circle 1/4-inch thick. Dust the top of the circle lightly with confectioners' sugar. Dust the cookie mold heavily with confectioners' sugar before pressing down firmly to make clear, deep impressions. Use a toothpick or moistened brush, not a knife, to pry dough out of the mold if it sticks.

Use a pastry cutter or knife to cut the molded cookies apart. Transfer cookies to prepared baking sheets. Repeat with remaining pieces of dough, dusting the molds with confectioners' sugar each time before using. Leave cookies out to air dry, uncovered, 8 hours to overnight.

Preheat oven to 300 degrees F (150 degrees C).

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