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Fiori di Sicilia Springerle

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Fiori di Sicilia Springerle Recipe

These elegant holiday cookies are a yearly tradition for the King Arthur Flour test kitchen team. This year, to feature our stunning springerle molds and pins, we've dreamt up a creamy citrus variation. The cookies, thanks to cake flour, have a slightly crispy exterior, and a dense, moist, cake-like interior. If you don't have cake flour, all-purpose is a fine substitute; the cookies will be firmer and less delicate.

At a glance

Prep
Bake
Total
Yield
2 1/2 to 3 dozen cookies.

Ingredients

Choose your measure:

Instructions

  1. Lightly grease two baking sheets, or line them with parchment.
  2. Beat together the eggs, sugar, salt, Fiori, and zest for 5 to 6 minutes, until the mixture is very light and falls in thick ribbons from the beater.
  3. Gradually mix in the flour to form a stiff dough. Wrap the dough in plastic and allow it to rest at room temperature for 30 minutes.
  4. Lightly dust your work surface and springerle mold with flour. Tap the mold to remove excess flour.
  5. Divide the dough in half, re-wrap one piece in plastic, and roll the other piece ¼" thick.
  6. Press the mold firmly into the dough, then remove. Cut around the design with a knife, and transfer the cookie to a baking sheet. Repeat until you've used all the dough.
  7. Repeat with the remaining piece of dough.
  8. Allow the unbaked cookies to dry at room temperature, uncovered, for 24 hours, turning them over once during that time.
  9. Preheat the oven to 250°F.
  10. Bake the cookies for 35 to 40 minutes, until they're firm but not brown. Remove them from the oven, and transfer them to a rack to cool completely.
  11. Yield: 2 1/2 to 3 dozen cookies.