Springerle, those delightful anise-flavored cookies traditionally molded with intricate designs, have always held a special place in my heart. The artistry of their embossed patterns tells a story of craftsmanship, family gatherings, and cherished memories. This season, I wanted to twist the classic by infusing them with rich chocolate, fragrant lavender, and zesty orange—ingredients that evoke the fresh spirit of spring.
Imagine biting into a beautifully embossed cookie that reveals a hidden layer of velvety chocolate filling, interlaced with the floral notes of lavender and the brightness of orange zest. This recipe is not just about making cookies; it’s about creating a sensory experience that transports you to a sunlit garden in full bloom.
### Ingredients
**For the Springerle Dough:**
– 4 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup eggs (approximately 4 large eggs)
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 tablespoon finely chopped dried lavender
– Zest of 1 orange
**For the Chocolate Filling:**
– 1 cup dark chocolate (70% cocoa), chopped
– 1/2 cup heavy cream
– 1 tablespoon unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 tablespoon honey (optional, for sweetness)
### Instructions
To prepare the Springerle dough, begin by whisking together the flour, baking powder, and salt in a medium bowl. In a separate large bowl, beat the eggs and granulated sugar together until light and fluffy. This will take about 5 minutes.
Gradually incorporate the flour mixture into the egg mixture, mixing until just combined. Gently fold in the lavender and orange zest, ensuring they are evenly distributed throughout the dough. Be careful not to overmix, as this will affect the texture.
Once combined, wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This resting period allows the flavors to meld beautifully.
While the dough is chilling, prepare your chocolate filling. In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from the heat and add the chopped dark chocolate, stirring until melted and smooth. Mix in the cocoa powder, vanilla extract, and honey if using. Allow the filling to cool to room temperature.
Once the dough is ready, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour your work surface and roll out the dough to about 1/4 inch thickness. Using a springerle rolling pin or cookie molds, press the designs into the dough. Cut out the cookies and place them on the prepared baking sheets.
Using your fingers or a small knife, create a small indentation in the center of each cookie. This is where you’ll place the chocolate filling. Using a piping bag or a small spoon, carefully fill each indentation with the chocolate mixture.
Allow the cookies to rest for about 30 minutes before baking. This step helps the designs hold their shape during baking. Bake the cookies for 12-15 minutes, or until they are lightly golden around the edges.
Once baked, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The cookies will develop a delightful crunch on the outside while the chocolate filling remains luscious and rich inside.
These Chocolate-Infused Springerle with Lavender and Orange Zest are perfect for sharing at gatherings or enjoying with a cup of tea. Each bite is a celebration of spring, encapsulating the essence of renewal and the delicate balance of flavors that chocolate can offer. Enjoy the artistry of this traditional cookie reimagined into something truly avant-garde!