Imagine a warm spring day, where the air is filled with the scent of blossoming citrus trees. Inspired by this fragrant landscape, I decided to put a modern twist on the traditional German Springerle cookies. With the help of my trusty silicone mold and a dehydrator, these cookies will not only look stunning but also burst with flavors that dance on your palate. Let’s dive into this delightful recipe!
Ingredients
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 tablespoon anise extract (or citrus extract for a twist)
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh orange zest
- 1/2 teaspoon salt
- 1/4 cup cornstarch (for dusting)
- White chocolate (optional, for dipping)
- Edible flowers or citrus slices (for decoration, optional)
Instructions
Start by preparing your workspace. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat the eggs and powdered sugar together until light and fluffy. This will create a lovely airy texture for your cookies.
Gradually sift in the flour, baking powder, and salt. Add the anise extract, lemon zest, and orange zest, mixing gently until a dough forms. If you find the dough too sticky, you can add a little more flour, but be careful not to overwork it.
Once your dough is ready, divide it into two equal portions. Wrap them in plastic wrap and refrigerate for about 30 minutes. This helps the flavors meld and makes the dough easier to roll out.
While the dough chills, get your silicone Springerle mold ready. Dust it lightly with cornstarch to prevent sticking. This is where the magic happens, allowing you to create intricate designs effortlessly!
After the dough has chilled, roll it out on a lightly floured surface to about 1/4 inch thick. Press the silicone mold onto the dough with even pressure to create beautiful patterns. Use a sharp knife to cut around the edges of the design. Carefully transfer the cut cookies onto your prepared baking sheet.
For an extra touch of flavor and texture, consider using a dehydrator. This is how I took my cookies to the next level! Place them in the dehydrator at 135°F (57°C) for about 2 hours. This will intensify their flavors and create a delightful chewy texture while maintaining their beautiful shapes.
Alternatively, if you prefer a traditional oven bake, place your cookies in the preheated oven and bake for about 15-18 minutes, until they are lightly golden. Keep an eye on them, as you want them to retain their lovely designs without becoming too dark.
Once baked, let them cool completely on a wire rack. If you’re feeling indulgent, melt some white chocolate in a microwave or double boiler, then dip the cooled cookies partially in the chocolate. Allow the excess to drip off, and then place them back on the wire rack.
For a final flourish, you can garnish with edible flowers or small citrus slices for a pop of color and flavor. These cookies are perfect for spring gatherings, tea parties, or simply enjoying with a cup of herbal tea.
Enjoy your whimsical citrus-infused Springerle cookies and let the flavors transport you to a sunny spring day!