Springerle - Dessert Recipes | Anson Mills - Artisan Mill Goods

Name: Springerle - Dessert Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 20 ounces Anson Mills Artisan Fine Cloth-Bolted White Lammas Cake Flour, plus additional for sprinkling the dough; 1½ teaspoons hot water; ½ teaspoon fine sea salt; 1 tablespoon Kirschwasser; ½ teaspoon baker’s ammonia; 4 large eggs (7 ounces, without shells); 7 ounces confectioners’ sugar, sifted; 7 ounces superfine sugar; 2 plump, fragrant vanilla beans (preferably Bourbon), split lengthwise; 2 tablespoons finely grated lemon zest; 1½ tablespoons whole anise seeds

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Springerle introduction Americans in the upper Midwest probably bake more Springerle today than do most Germans.

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Ingredients

20 ounces Anson Mills Artisan Fine Cloth-Bolted White Lammas Cake Flour, plus additional for sprinkling the dough
1½ teaspoons hot water
½ teaspoon fine sea salt
1 tablespoon Kirschwasser
½ teaspoon baker’s ammonia
4 large eggs (7 ounces, without shells)
7 ounces confectioners’ sugar, sifted
7 ounces superfine sugar
2 plump, fragrant vanilla beans (preferably Bourbon), split lengthwise
2 tablespoons finely grated lemon zest
1½ tablespoons whole anise seeds