One of the things I like about baking is that it's basically the same few ingredients that create such different outcomes. So the devil is in the details of method and ratios. Springerle cookies are no exception to that rule! They are so much fun to bake, and are so dependant on baking skill and timing.
The recipe I use I call:
Half Marathon Springerle
3 large eggs (6.5oz) room temperature
13.1 oz King Arthur Unbleached Cake Flour
13.1 Domini Confectionery Sugar
1/2oz water
1/8t bakers ammonia (or baking powder)
1/8t salt
1t extracts or flavorings
Water for brushing
Extra cake flour and confectionary sugar in a 1:1 ratio for dusting.
Parchment paper
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Dissolve bakers ammonia and salt in the water for one hour.
Whip the eggs in a stand mixer for several minutes until thick and creamy.
Add Confectionery Sugar, whip again until very thick amd creamy, 5 minutes or so.
Add water with bakers ammonia and salt, and flavorings, whip to incorporate.
Switch from whisk to paddle.
Add Cake Flour, do not overmix, try to just fold the flour in.
Mixture will seem sticky, slack, and somewhat foamy. Form into a ball, wrap in plastic and let the dough sit for at least a half an hour. The flour will continue to absorb moisture.
On a dusted surface, roll out to desired thickness.
Dust springerle mold, press and cut. Place on parchment paper on cookie sheets, cookes of similar size and thickness on the same sheet.
Let dry for up to 24 hours. If you wish to observe the bottoms of the cookies, don't let the drying of the cookie extend beyond a 1/4 from the edge to allow for a foot. If you'd rather not bother with that, simply brush the bottom of the cookie with water right before baking.
BAKING TEMPS AND TIMES MAY VARY! It all depends on the type of cookie you wish to produce. I tend to go with 325F, until the bottom of the cookie turns slightly tan. They may be baked at lower temps, for longer, to produce a drier amd paler cookie. Thicker cookies will need to be baked a little lower than thinner cookies, so that the inside is baked enough. Experiment and enjoy!
After baking, air dry to cool and then store
