Authentic Springerle

Springerle are the beautiful embossed German anise cookies that have graced Christmas tables for centuries. Pressed with intricately carved molds or rolling pins, each one carries a raised picture, and the pale, almost ivory tops are part of their old-world charm.

The technique is specific and worth respecting. Beat the eggs and sugar for a full 15 minutes, no shortcuts, because that long beating builds the structure that holds the embossed design and gives the cookies their signature texture. Fold in cake flour and the anise extract, roll, and press your mold in firmly.

Then comes the step you can’t skip: let the shaped cookies dry, uncovered, overnight. This sets the surface so the design stays crisp instead of puffing away, and forms the little “feet” at the base.

Bake them low and slow so they never brown, staying pale and white. They come out hard, which is the point, ideal for dunking in coffee. Best of all, store them a couple of weeks before serving so the anise flavor mellows and rounds.

Chef Tips

• Beat the eggs and sugar the full 15 minutes. This is what holds the embossed design and the cookies’ texture.
• Flour the mold or rolling pin well so the design releases cleanly and crisply.
• Dry the shaped cookies overnight before baking, so the design sets and doesn’t puff away.
• Bake low so the cookies stay pale and white. Browning ruins the look.

Variations

• Use lemon or vanilla extract in place of anise if you’re not a fan.
• Brush the baked cookies with a thin glaze, or paint the designs with food color.
• Store them in a tin for 2 to 3 weeks to mellow and soften the flavor.