Ingredients
Equipment
Method
Cookie Preparation
- Beat the eggs using a whisk attachment in an electric mixer until foamy.
- Gradually add the powdered sugar and whip at medium speed for 10-15 minutes until thick and resembles buttercream.
- In the last 5 minutes of whipping, add the baking powder and your chosen flavoring, mixing well.
- Slowly incorporate the cake flour while whipping at low to medium speed until fully combined into a dough.
- Wrap the dough tightly with plastic wrap ensuring it touches the surface to prevent drying.
- Refrigerate for several hours or overnight to firm up.
Shaping and Baking
- On a cornstarch-dusted surface, roll out small portions of dough to about 1/4 inch thickness.
- Dust the dough surface with cornstarch, press your Springerle mold firmly into the dough to imprint designs.
- Cut around each design and transfer to a cornstarch-dusted surface to rest at room temperature for 12-24 hours.
- Preheat your oven to 145°C (290°F).
- Place each cookie on a damp paper towel for 30 seconds to moisten the bottom, then transfer to a parchment-lined baking tray.
- Bake larger cookies for 18-20 minutes and medium to small cookies for 15-17 minutes.
- Cookies are done when they rise slightly with a foot and do not move when gently wiggled on top.
- Let the cookies cool completely and store in an airtight container.
Nutrition
Notes
Feel free to customize the flavors with almond extract or other seasonal spices for a unique touch.