from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun plural Hard, anise-flavored cookies of German origin that are embossed with a design prior to baking, traditionally eaten at Christmas.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun a white,
anise-flavored German cookiewith an embossed design
from The American Heritage® Dictionary of the English Language, 4th Edition
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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.
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.
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).
A northern cousin to biscotti, springerle are as impressive looking as they are simple to make.
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.
So, this year, I decided to finally tackle what I've long considered the crown jewel of all holiday cookies: springerle.
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.
It turns out that picture-perfect springerle are a cinch to make Joy to the World!
For the cleanest results, springerle should sit out overnight, uncovered, to dry or "cure" before seeing the inside of the oven.
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