Marzipan Springerle

Recipe by Charlotte Rutledge
1 Review 5.0 out of 5 stars

Although traditional at Christmas time, Springerle cookies can be made to match almost any occasion or holiday. Around Easter, we’ve loved using our molds in a more ornamental way by imprinting designs onto rolled-out marzipan. The result is an intricate, awe-inspiring, and edible decoration piece with sweet almond flavor. If you like those cute, sculpted marzipan animals available in chocolate shops, this is a fun way to make your own version of those.

Prep
20 mins
Total
2 days 20 mins
Yield
1 to 2 dozen Springerle, depending on the size of your mold
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Marzipan Springerle

Instructions

Prevent your screen from going dark as you follow along.

  1. Shape the marzipan into a disk. Lightly dust a work surface with confectioners’ sugar.

  2. Roll the marzipan out with a rolling pin until it’s 1/4” thick.

  3. Brush a very light coating of confectioners’ sugar onto the marzipan and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a shaped cutter, a knife, or a pastry wheel.

  4. Continue to press the mold into the marzipan, re-rolling it as necessary until you have used it all.

  5. Transfer the springerle to a baking sheet and allow them to air dry at room temperature for 48 hours, turning them over after 24 hours. This will deepen the almond flavor and firm up the springerle a bit.

  6. Store at room temperature, well wrapped, for several weeks.

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