About this recipe: From the country that gave us the iconic Black Forest cake, here's a simple recipe of eggs, butter, sugar and saunf. Called 'Springerle' in Germany, they are much loved at Christmas time.
Springerle is an embossed biscuit from Baden-Württemberg, Germany. A mould or rolling pin is used to emboss designs on rolled dough. The name itself means 'little knights' and these biscuits are centuries old!
I have looked for this recipe for YEARS. My mother passed away 34 years ago, she made these at christmas time every year starting them in October.....she would store them in a large crock. I have springerle boards instead of a rolling pin, they work the same way. THANK YOU FOR THIS RECIPE....IT'S THE REAL ONE. - 17 Dec 2002 (Review from Allrecipes US | Canada)
This recipe is the same as my great-rand motherj's except that she added the butter with the sugar. I decided to try it this way....DON"T!!! ...the fluffy eggs collasped!! Add the 2 Tbs. butter (melted and cooled) last of all FOLDING them in. I also roll out the cookies right away. I was going to try refrigerating them like her recipe says, but decided to do it Great grand-ma's way and roll them out lightly without the cooling. Two of my sons ask for springerle every Christmas - 14 Dec 2006 (Review from Allrecipes US | Canada)
This is close to my German great grandmothers recipe. I modified it to taste almost exactly like it. I added a little grated lemon peel. You can also use the antique springerle boards as well as the rolling pin. - 09 Nov 2008 (Review from Allrecipes US | Canada)