The proverbial "now that I'm retired I don't have time to........." After 8 years of no baking for the holiday season, I tried this springerle recipe. Adding more flour made the consistency seem right. The oven time and temperature were correct. Neighbors raved about these delicious springerle, as did my husband. Since we kept some and gave away some, I did not use lemon or anise SEEDS. And so, this springerle recipe is on file for 2003 holiday baking!
I understand the warning to bake until firm but still white because they could burn, but actually springerles need to change from all white to blond. It is good to use a timer, but the change in color is the key to knowing when to take them out. First time cooks might also find it useful to lower the oven temperature for the last five minutes since this will reduce the chances of the outside browning, and allow the inside to set. Also, cut into one that you think is done, and return the rest to a warm oven if the inside separates.
This is the same recipe I have been using for years, and my family loves it. Timing is crucial, as is not overworking the dough, in order to have a soft springerle. They are wonderful ~ wouldn't be Christmas without them! Vhelm1954
Great except for oozing from center of cookie. I made these years ago (48 to be exact) and never had them ooze. I had a different recipe then and it had directions for high altitude. (I live in Albuquerque at an elevation of over 4700ft.) Could be the reason they oozed. Love the flavor. Will make them next year and try adjustments for altitude.
I cannot believe how simple this recipe is! I whipped up a few batches very quickly and the consistancy was just right (I had to use a bunch of flour to roll them out, though.) I was a bit discouraged when they seemed underdone after the allotted baking time (the insides kept falling out when I took them off the baking sheets) and baking them longer just made them brown. I finally got them right, though; 275 degrees for 25min and use a conventional pan, not an Air Bake! That seemed to make all the difference in the world. Once I got it down, I realized that the most difficult thing about making these is waiting a couple weeks for the flavors to develop. It's agony, I tell you!!