Springerle, the traditional German anise-flavored cookie, has a fascinating history dating back to the 14th century, often adorned with intricate designs from wooden molds. This recipe gives a modern twist to the classic by incorporating rich dark chocolate and a hint of lavender, transforming these delightful cookies into an extraordinary dessert experience. The aroma of lavender combined with the intensity of chocolate creates an enchanting flavor profile, perfect for spring gatherings or an afternoon tea.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 teaspoon baking powder
– 1 cup granulated sugar
– 3 large eggs
– 1 tablespoon finely grated lemon zest
– 1 teaspoon pure vanilla extract
– 1 teaspoon pure lavender extract
– 1/2 teaspoon anise extract
– 1/2 teaspoon salt
– 1 cup dark chocolate chips (70% cocoa or higher)
– Dried culinary lavender flowers for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, sift together the flour and baking powder. Set aside.
In a large mixing bowl, beat the eggs and sugar together until the mixture is thick and pale. This should take about 5-7 minutes with an electric mixer.
Add the lemon zest, vanilla extract, lavender extract, anise extract, and salt to the egg and sugar mixture. Mix well until combined.
Gradually incorporate the flour mixture into the wet ingredients, folding gently until no dry flour remains. Be careful not to overmix; you want a smooth dough.
Dust a clean surface with flour and roll out the dough to about 1/4 inch thick. Use springerle molds or cookie stamps to create beautiful designs on the dough. If you don’t have molds, you can cut the dough into squares or circles.
Place the stamped cookies on the prepared baking sheet, leaving space between them as they may puff slightly during baking.
Let the cookies sit at room temperature for about 30 minutes to allow the designs to firm up. This step is crucial for maintaining the detail of your molds.
Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden on the edges. They should still be soft in the middle. Remove from the oven and allow them to cool completely on a wire rack.
While the cookies cool, melt the dark chocolate chips in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth.
Once the cookies are completely cool, dip the bottom half of each cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies back onto the parchment-lined baking sheet.
Sprinkle a pinch of dried culinary lavender flowers on top of the chocolate before it sets for an elegant finishing touch.
Let the chocolate firm up at room temperature or place the cookies in the refrigerator for a quicker set.
Serve these Chocolate-Dipped Springerle with Lavender Essence at your next gathering, and watch as your guests are delighted by the unexpected combination of flavors and the artistic presentation. Enjoy the harmony of chocolate, lavender, and the nostalgia of tradition transformed into a modern masterpiece.