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
½ teaspoon sea salt
1 large egg
In a small bowl, combine the flours and baking soda. Set aside.
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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