There’s something magical about the delicate tradition of baking springerle, a cookie that hails from Germany, known for its intricate designs and anise flavor. This recipe takes a whimsical turn by infusing rich chocolate into the dough, and pairing it with a sweet lavender honey glaze, transforming these traditional treats into an avant-garde dessert that captivates both the eyes and the palate.
The inspiration for this recipe came after a visit to a quaint European bakery, where the fragrant scents of anise and freshly baked cookies enveloped me. As I savored the soft, spiced flavors, I wondered how chocolate could elevate this classic treat. Thus, the Chocolate-Infused Springerle was born, a perfect blend of tradition and innovation.
Ingredients
For the Chocolate Springerle:
– 2 cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon baking powder
– 1 tablespoon anise extract
– ½ teaspoon vanilla extract
– Pinch of salt
For the Lavender Honey Glaze:
– 1 cup powdered sugar
– 2 tablespoons honey
– 1 tablespoon dried culinary lavender
– 2-3 tablespoons warm water (adjust for desired consistency)
Instructions
To make the Chocolate Springerle, begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a mixing bowl, sift together the all-purpose flour, cocoa powder, and baking powder. Set aside.
In another large mixing bowl, whisk the eggs and granulated sugar until light and fluffy. This should take about 5 minutes. This step is crucial as it incorporates air into the mixture, giving the cookies their distinct texture.
Gently fold in the anise and vanilla extracts, followed by the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to denser cookies.
Once the dough is well-combined, cover it with plastic wrap and refrigerate for about 30 minutes. Chilling the dough allows it to firm up, making it easier to roll out and cut.
After chilling, lightly dust your work surface with flour. Roll out the dough to about ¼ inch thickness. Use a springerle rolling pin or cookie mold to imprint designs onto the surface of the dough. If you don’t have a mold, you can use cookie cutters to create various shapes.
Using a sharp knife or a pastry cutter, cut the cookies into squares or desired shapes. Carefully transfer them to the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are set. The centers may still be soft, but they will firm up as they cool. Allow the cookies to cool completely on a wire rack.
While the cookies are cooling, prepare the Lavender Honey Glaze. In a small saucepan, gently heat the honey and dried lavender over low heat, allowing the lavender to steep for about 5 minutes. Strain the mixture into a bowl, discarding the lavender buds.
Add the powdered sugar to the honey mixture, and mix well. Gradually add warm water, one tablespoon at a time, until you reach a smooth, pourable consistency. It should be thick enough to coat the back of a spoon but fluid enough to drizzle.
Once the cookies are completely cool, drizzle the lavender honey glaze artfully over each cookie, allowing it to cascade down the sides. The glaze adds a floral note that beautifully complements the rich chocolate.
Let the glaze set for a few minutes before serving. These Chocolate-Infused Springerle cookies are not only a delight to taste but also a stunning addition to any dessert table. Enjoy the sophisticated flavors that dance between the chocolate and lavender, and share them with friends and family, or savor them as a special treat for yourself.