What are Springerle?

Springerle – a traditional pastry
Springerle are a type of embossed pastry widespread, particularly in southern Germany, during the Advent and Christmas season. They have historical roots reaching far back into the Middle Ages, when they were formerly baked for a wide variety of occasions and customs. This beautiful, pure white pastry was frequently presented as a valuable gift or "sacrificial offering."

A valuable gift
This also explains the diverse images and symbolic motifs depicted on Springerle. Each era leaves its own cultural-historical mark on the pastry, with mold carvers and bakers "speaking" to the connoisseur of the Springerle through the image. Due to the high price of the ingredients, Springerle were reserved in the Middle Ages only for very distinguished and wealthy families, particularly the nobility and high-ranking ecclesiastical dignitaries. It was not until the industrial mass production of sugar in the mid-19th century that it became more affordable and could be purchased and used by a broader segment of the population.

Origin in the Swabian-Alemannic region
The pastry originated in the Swabian-Alemannic region and can be found under various names in the respective areas. For instance, Springerle are also known as "Franconian Springerle," "Eierzucker," "Eiermarzipan," "Änisguezli," and "Änisbrötli." In the French Alsace region, the Springerle is widespread and known under the term "pain d'anis."

Eiermarzipan & Änisbrötli
These descriptive names indicate that the dough is based on an egg-sugar mixture (similar to a sponge cake) and, like real marzipan, is pressed and shaped into small, finely carved molds. The image motif should not only be well-defined on the raw dough, but also remain intact or even improve during baking. The drying process of the raw dough pieces serves this purpose. Depending on the size of the Springerle, drying can take up to 24 hours. Pre-drying prevents cracking in the surface, keeping it sharp and smooth. During the baking process, the Springerle then "springs" up, forming the famous "little foot" or "Stölleli." The more beautiful and sharper the image, and the more uniform the "foot," the higher the esteem in which the bakers are held.

Where does the name "Springerle" come from?
Wagging tongues claim that the Springerle jump off the cookie plate at night – and no one knows where to. Hence the name Springerle. While this explanation is understandable, the prevailing opinion is that the name Springerle comes from the baking process and the springing up that occurs when the little feet form.

Anise: Remedy, History, and Custom
Anise brings joy! The ancient Egyptians already knew this, and Hildegard of Bingen emphasized more than once: "Anise gladdens the soul." In addition to the diverse images and motifs on the Springerle, the flavor carrier, anise, has great cultural-historical significance alongside its healing properties.

Anise as a spice and medicinal plant
Anise is an ancient spice and medicinal plant that has accompanied humanity for many thousands of years. Anise was offered to the gods and is a component of many festive dishes. Anise originated in the southeastern Mediterranean region and Asia. It was only through monks and nuns that the spice reached the Central European region behind monastery walls. As a medicinal plant, anise is used primarily as a cough remedy due to its expectorant effect. Furthermore, it helps against cramps and flatulence and has an antibacterial effect. This explains, among other things, why Springerle are primarily baked and eaten in the wintertime. With Springerle, one can administer a medicinal product to children in a beautiful and tasty way for coughs. Likewise, due to the digestive and stomach-soothing properties of anise, a Springerle after a festive feast is a welcome relief for a troubled stomach. Anise is widely attributed with an aphrodisiac effect. Thus, in the autumn and winter months, women prepared anise-containing food and drinks for their husbands so that a tired man would become lively again after working in the fields. To what extent there is a connection here to the numerous Springerle motifs for weddings, love hearts, and fertility symbols has not yet been researched. There are numerous other properties attributed to anise that could fill entire books. The fact that anise is mainly enjoyed in autumn and winter is likely due to the opening quote by Hildegard of Bingen: "Anise gladdens the soul." Thus, Springerle have surely helped many through depression during the dark time of the year.

Ingredients for Springerle
Our Springerle are baked only with high-quality Type 630 spelt flour, the best cleaned anise, fine powdered sugar, and eggs. Contrary to many existing recipes, no alcohol or baking aids are added to the dough.