Springerle, the traditional German anise-flavored cookie, is often admired for its intricate designs created by specialized molds. This modern twist incorporates a refreshing citrus zest and a hint of lavender sugar to elevate these delightful cookies. Using a silicone mold allows for easy release and stunning results, making these cookies not only delicious but visually striking.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon anise extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh orange zest
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup dried culinary lavender
- 1 cup powdered sugar (for lavender sugar)
Instructions
Begin by preparing your lavender sugar. In a spice grinder or high-speed blender, pulse the dried lavender and powdered sugar together until finely ground and well combined. Set aside.
In a mixing bowl, whisk together the all-purpose flour and baking powder. This ensures an even distribution of the leavening agent throughout the flour.
In a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar on medium speed until the mixture is thick and pale, about 5 minutes. The eggs should have doubled in volume. Add the anise extract, lemon zest, and orange zest, mixing until just combined.
Gradually add the flour mixture to the egg mixture, mixing on low speed until a dough forms. Incorporate the softened butter and salt, mixing until fully combined and smooth. The dough will be soft and slightly sticky; refrigerate it for about 30 minutes to firm up.
While the dough is chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. If you have a silicone springerle mold, lightly dust it with flour to prevent sticking.
Once the dough is chilled, roll it out on a floured surface to about 1/4-inch thickness. Use your silicone mold to stamp out cookies, pressing firmly to capture the intricate designs. Carefully peel the cookies away from the mold and place them on the prepared baking sheets.
Sprinkle the lavender sugar generously over the top of each cookie for an aromatic finish. Allow the cookies to rest for about 30 minutes before baking; this helps them hold their shape better.
Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges. Remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your modern springerle with a cup of tea or coffee, savoring the delightful combination of anise, citrus, and lavender. These cookies are perfect for any festive occasion or simply as a special treat to brighten your day!