Over the years that I have been researching and baking Springerle, I have discovered different recipes for Springerle. What the very first recipe was, I’m fairly clueless about. In the 1400′s and 1…
Prep Time: 15 minutes Cook Time: 15-20 minutes Yields: Makes 4 to 6 dozen (depending upon size) A holiday tradition in Holland ("windmill cookies"), Belgium, Northern Germany, and Scandanavia. They can be printed with Springerle molds that are of a low and even depth, or rolled into Speculaas molds that have been prepared by oiling (or using non-stick spray) A famous cookie made from spices. It can be seen year-round but mainly around Christmas. "Speculaas" is a Dutch culinary specialty. It is a
I can't think of more beautiful cookies than these speculaas and springerle cookies. These old European cookies are truly special.
This year when I was flipping through the King Arthur Flour catalog, I noticed a whole section on springerle molds. I had seen these pressed cookies before, but since it seemed that the molds had to be handed down from one generation to the next (and I was too lazy to peruse eBay), I figured they were something other people made. Well, one snowflake mold later, I have my own batch of delicious spiced cookies. My niece gave her approval by licking one from top to bottom, so I guess they turned out. Speculaas Spiced Springerle From King Arthur Flour 1½ cups all-purpose flour ½ cup toasted almond flour, or almond flour ¼ teaspoon baking soda ½ cup (1 stick) unsalted butter, at room temperature ¾ cup granulated sugar 1 teaspoon vanilla extract 3½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ⅛ teaspoon ground ginger ⅛ teaspoon ground white pepper ⅛ teaspoon aniseed powder ⅛ teaspoon ground cardamom ½ teaspoon sea salt 1 large egg In a small bowl, combine the flours and baking soda. Set aside. In a large mixing bowl, mix together the butter, sugar, vanilla, spice, and salt. Add the egg and mix until well blended. Stir in the flour mixture. Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more. Lightly grease (or line with parchment) two baking sheets. Working with one disk at a time, roll the dough ⅛-inch to ¼-inch thick. Brush a light coating of flour onto the dough and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or pastry wheel. Transfer the cookies to the prepared baking sheets and freeze for at least 30 minutes; this helps the cookies retain their shape while baking. Fifteen minutes before baking the cookies, preheat the oven to 300°F. Bake the cookies for 25 to 30 minutes, until they're light gold around the edges. Remove them from the oven, and cool them right on the pan. Makes 2 to 4 dozen cookies, depending on size of mold
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I can't think of more beautiful cookies than these speculaas and springerle cookies. These old European cookies are truly special.
One of the most popular Dutch sweet treats is a spice-filled, crunchy cookie called speculaas, or "mirror," since the cookies reflect the image of the molds from which they're shaped.
From my mom's recipe collection.
The beautiful imprints on these Dutch Speculaas Cookies make them a stunning edible gift for the holidays.
The dough should be refrigerated for at least 30 minutes to develop the flavor. It can be kept for up to 2 days in the refrigerator before baking.Yield: 3 dozen (2 1/2 inch) cookies
I can't think of more beautiful cookies than these speculaas and springerle cookies. These old European cookies are truly special.
Springerle Cookies, often flavored with anise, are a German holiday tradition.
The beautiful imprints on these Dutch Speculaas Cookies make them a stunning edible gift for the holidays.
The beautiful imprints on these Dutch Speculaas Cookies make them a stunning edible gift for the holidays.
I can't think of more beautiful cookies than these speculaas and springerle cookies. These old European cookies are truly special.
Traditional to the Netherlands, Belgium, and Germany, speculaas (or speculoos) cookies and their namesake cookie butters have become increasingly popular here in the U.S. This recipe creates wonderfully crisp, almost melt-in-your-mouth cookies that are authentically flavored thanks to our own speculaas spice blend. They're especially elegant when made with a springerle cookie mold.
The dough should be refrigerated for at least 30 minutes to develop the flavor. It can be kept for up to 2 days in the refrigerator before baking.Yield: 3 dozen (2 1/2 inch) cookies
I can't think of more beautiful cookies than these speculaas and springerle cookies. These old European cookies are truly special.
Want something a little more elevated than gingerbread cookies this year? Spicy Dutch speculaas are just the thing.
The beautiful imprints on these Dutch Speculaas Cookies make them a stunning edible gift for the holidays.
Springerle Cookies, often flavored with anise, are a German holiday tradition.
Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies! Wonderfully crispy, crunchy and deeply caramelized, they're sure to become part of your annual holiday baking regimen!
The beautiful imprints on these Dutch Speculaas Cookies make them a stunning edible gift for the holidays.
I can't think of more beautiful cookies than these speculaas and springerle cookies. These old European cookies are truly special.
From our daily bread to the marzipan-covered wedding cake I made for my cousin based on Henriette Davidis’ 19th-century cookbook (which took me three days), there aren’t many things I have not trie…
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In my formative youth, at the impressionable age of 15, I spent the year abroad in The Netherlands. There I learned that the Dutch did NOT live in windmills, wooden clog shoes are much more comfortable than you would think, and the Dutch ate a lot of cheese. I also learned that the major holiday that they celebrated at the end of the year was St. Nicholas Eve, December 5th and not Christmas. The Dutch Sinterklaas (and the basis of the North American Santa Claus) gave out holiday treats ranging from chocolate letters, to marzipan figures to one of my favorite cookies speculaas. Thin, spicy, crunchy shortcrust cookies, these treats are the Dutch equivalent to the American gingersnap. With a mix of spices, heavy on the cinnamon, speculaas have as much snap as their American counterpart, but with an added layer of multiple spices like nutmeg, cloves, ginger and cardamom. Traditionally speculaas are made by pressing the dough into a mold before baking in the oven. Using a springerle rolling pin (a rolling pin with a pattern carved into it) is an easy way to impress a shape into the cookies. If you don’t have a speculaas mold or a springerle rolling pin (both of which can be found online or at a specialty baking shop), you can just use regular holiday cookie cutters to make festive shaped cookies instead or just roll them out, and cut them into squares with a sharp knife. They’ll still taste great and make your house smell like the holidays.
This is the old German recipe ... belonged to my mom-in-law at the time. I've been baking these for the past 30+ years! It remains a family favorite!! Look for a springerle rolling pin in antique stores.
Original Springerle cookies Lemon, anise and vanilla flavour.
I can't think of more beautiful cookies than these speculaas and springerle cookies. These old European cookies are truly special.
