The name springerle means "little knights," and their origin can be traced back to the 14th century.
Sarah Karnasiewicz on Lunch Break has a baker's guide to classic molded holiday cookies - springerle, gingerbread and frankfurter brenten - that are drop-dead gorgeous and deceptively easy to make. ❋ Sarah Karnasiewicz (2011)
Martin Ramin for The Wall Street Journal Styling by Anne Cardenas Food Styling by Sarah Karnasiewicz Springerle cookies In the past, I'd encountered springerle molds in antique stores and fancy cookware shops, but they always seemed more like art pieces than part of a practical kitchen arsenal. ❋ Sarah Karnasiewicz (2011)
So, this year, I decided to finally tackle what I've long considered the crown jewel of all holiday cookies: springerle. ❋ Sarah Karnasiewicz (2011)
A northern cousin to biscotti, springerle are as impressive looking as they are simple to make. ❋ Sarah Karnasiewicz (2011)
Following the same basic technique used for springerle, I've found the molds to be easily adaptable to other holiday doughs, like a peppery gingerbread boosted by a surprising pop of chocolate and chili, and another German classic, a chewy marzipan confection known as Frankfurter Brenten. ❋ Sarah Karnasiewicz (2011)
Martin Ramin for The Wall Street Journal, Prop Styling by Anne Cardenas THE BAKER'S TOOLBOX | For recipe booklets, hartshorn baker's ammonia, pure anise oil and the widest and finest selection of reproduction springerle molds and cutters, go to House on the Hill (houseonthehill.net) and Springerle Joy (springerlejoy.com). ❋ Sarah Karnasiewicz (2011)
Eggshell white, perfumed with anise and intricately printed using carved molds, crisp springerle have been a holiday sweet in Bavaria and across central Europe since at least the Middle Ages, when, during mid-winter festivals, the poor offered animal-shaped biscuits to the gods in place of actual livestock. ❋ Sarah Karnasiewicz (2011)
It turns out that picture-perfect springerle are a cinch to make Joy to the World! ❋ Sarah Karnasiewicz (2011)
For the cleanest results, springerle should sit out overnight, uncovered, to dry or "cure" before seeing the inside of the oven. ❋ Sarah Karnasiewicz (2011)
Baking Soda and Rebecca-I wonder, was your forgotten recipe for springerle. ❋ Lindy (2007)
My grandma's springerle recipe calls for hartshorn. ❋ Lindy (2007)
You can use your chinese mold for speculatius and springerle cookies. ❋ Unknown (2007)
These sound awesome and I have a whole new jar of cardamom - time to make some kleeja to go with my springerle.... ❋ Mercedes (2007)
This year, I entered my mother's springerle cookies, a traditional cookie she served at the holidays. ❋ Unknown (2010)
After using the springerle pin, wash it well, let it dry, and brush it with vegetable oil to keep the wood seasoned. ❋ Unknown (2010)
Roll again with the floured springerle pin, or cut with cookie cutters (cookies will be thicker than if they are rolled with the springerle pin, and will need to bake a bit longer.) ❋ Unknown (2010)
From Haegele's Bakery in Mayfair, butter cakes and springerle cookies. ❋ Unknown (2009)
She sells replica cookie molds and makes German springerle cookies. ❋ Unknown (2009)
She also keeps another annual family tradition by using her grandmother's German-made springerle mold to make anise-flavored springerle cookies. ❋ Unknown (2009)
