Anise model: Scallop

Main article features: Size -68 mm

Recipe for anise rolls/Springerle

Anise rolls or Springerle

The anise roll dough should be fine and smooth to capture even the most delicate details. Depending on the size, this roll is left to dry for approximately 12 to 24 hours before baking. The image hardens during this time and will not change during baking.

Anise rolls rise during baking. Thanks to the firmness of the image during drying, the motif doesn't puff up, but instead creates the desired little feet. To ensure effective drying, the anise roll is not as deep as a gingerbread roll, but also not as fine as a triggel roll. Anise rolls can easily be decorated with many marzipan and tragacanth rolls.

The recipe from the anise paradise

Ingredients

4-5 eggs (220g, without shell)

500g powdered sugar

1 tablespoon cleaned and lightly roasted anise

500g flour (fine white flour)

preparation

Beat the eggs and sugar well until fluffy and creamy. Knead in the anise and flour and let rest for 10 minutes.

Divide the still slightly sticky dough into four pieces and roll out individually on flour to a thickness of 8-10 mm. To give the dough a silky feel, lightly dust it with flour again. Now, evenly press the very thinly floured dough into the dough, cut out the shape using a suitable cutter or a knife, and place it on a baking sheet lined with baking paper. Always handle any dry dough with wet hands.

After 12-24 hours of drying time (in a quiet place, with a constant temperature and no drafts), bake the anise rolls/springerle at the very bottom of the oven at approximately 150-160ºC for about 12-15 minutes. If necessary, wedge a wooden scoop into the oven door.

The most important thing, as with everything in life, is time and love!