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2 German Christmas Cookies

Springerle V

4 eggs
1 pound confectioners’ sugar
2 teaspoons anise extract
4 1/4 cups sifted all-purpose flour
2 teaspoons baking powder


  1. In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners’ sugar.
  2. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
  3. Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight.
  4. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.

Cinnamon Star Recipe


250g ground almonds
3 egg whites
250g powdered sugar
2 teaspoons ground cinnamon
100g sugar


  1. Beat the egg whites until stiff. Fold in powdered sugar until mass is consistent.
  2. Put 4 tablespoons of egg white mixture apart for topping.
  3. Mix ground almondas and cinnamon. Add egg white mixture to ground almonds until dough is thick and juicy, but not liquid.
  4. Sprinkle your work surface with sugar and roll out the dough to about 0,5 cm thick.
  5. Cover your baking tray with baking paper.
  6. Cut out stars with your cookie cutter and carefully place onto backing tray.
  7. Now use the reserved egg white mixture and brush the cinnamon stars with the topping.
  8. Bake with 150°C until slightly golden. Be careful not to burn your cinnamon stars, as the topping should remain white.
  9. Makes two baking trays.


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