Springerle IV

These crispy anise-flavored cookies are pressed with individual molds or a Springerle rolling pin, allowed to dry overnight, and then baked. The cookies are stored for a week or two before serving for best flavor. This recipe uses bakers' ammonia and anise oil, which can be found in specialty stores or online.

• Preparation Time: 45 mins
• Cooking Time: 8 mins
• Total Time: 53 mins
• Calories: 39 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 2 cups sifted all-purpose flour
• ½ teaspoon lemon zest
• ⅛ teaspoon anise oil
• ¼ teaspoon bakers' ammonia
• 2 tablespoons anise seed, or as needed

Recipe Instructions

Step 1

Beat the eggs, sugar, lemon peel and anise oil until very thick.

Step 2

Blend the flour and ammonium carbonate. Add in fourths to the egg-sugar mixture, mixing until blended after each addition. Cover dough with a clean towel and let stand at room temperature for 1 hour.

Step 3

Shape the dough into a ball and on a lightly floured surface, knead it lightly. Roll it out to 1/4 inch thick. Press a lightly floured springerle rolling pin or mold firmly into the dough to make clear designs. Brush the dough surface gently with a soft brush to remove any excess flour. Cut the frames apart, cover with a clean kitchen towel and let stand for 24 hours.

Step 4

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.

Step 5

Lightly brush the back of each frame with water and set on the anise seed coated cookie sheet. Bake for 8 minutes. When cookies are thoroughly cooled, store them in a tightly covered container for 1 to 2 weeks before serving. To soften cookies, store them for several days with a piece of apple or orange.