Experience the delightful union of tradition and innovation with these vegan springerle cookies. Infused with aromatic spices and a hint of citrus, these cookies are not only visually stunning but also bursting with unique flavors. Perfect for sharing during the spring season or any festive occasion!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup aquafaba (chickpea brine)
- 1/4 cup maple syrup
- 1/4 cup almond meal
- 1 tablespoon anise extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Zest of 1 lemon
- Extra powdered sugar for dusting
Instructions
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, powdered sugar, almond meal, baking powder, ground cardamom, ground cinnamon, and salt. Whisk these dry ingredients together until well blended.
In a separate bowl, whisk together the aquafaba, maple syrup, anise extract, and lemon zest until frothy. This will serve as the binding agent for your springerle cookies.
Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, a tablespoon at a time.
Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
After chilling, dust a clean surface with powdered sugar and roll out the dough to about 1/4 inch thickness. Use a springerle mold or cookie cutter to create your desired shapes. Carefully press the mold into the dough, then gently release to reveal intricate designs.
Place the molded cookies onto the prepared baking sheet, spacing them about an inch apart.
Allow the cookies to rest for about 15 minutes before baking. This helps them hold their shape during baking.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The cookies should be firm to the touch but not overly browned.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies with extra powdered sugar for a beautiful finish. Enjoy the unique flavor and texture of these vegan springerle cookies!
Store any leftovers in an airtight container to maintain their freshness. These cookies can be enjoyed for weeks, and the flavors will only deepen over time!