Springerle V

Recipe View 5 mins In a large bowl, using an electric mixer, beat the eggs on high speed until light and frothy (about 3-5 minutes). Reduce the speed to medium and gradually add the confectioners' sugar and anise extract. Continue beating until the mixture is smooth and well combined (about 2-3 minutes).

Recipe View 7 mins In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a stiff dough forms. The dough should be firm but pliable (about 5-7 minutes).

Recipe View 5 mins Lightly flour a clean work surface. Roll out the dough to a thickness of approximately 3/8 inch. If using a springerle board, press it firmly into the dough to create the embossed designs. If not using a board, you can use cookie stamps or leave them plain. Cut out the cookies using a knife or cookie cutter.

Recipe View 16 hrs Carefully transfer the cut-out cookies to a baking sheet lined with parchment paper. Leave enough space between each cookie to allow for even baking. Let the cookies rest uncovered at room temperature overnight (12-18 hours). This allows the designs to set and prevents the cookies from puffing up too much during baking.

Recipe View 10 mins Preheat your oven to 350°F (175°C). Bake the cookies for 7-10 minutes, or until the edges are lightly golden. Be careful not to overbake, as they should remain pale.

Recipe View 1 hrs Remove the cookies from the oven and let them cool completely on the baking sheet before transferring them to a wire rack. Dust with confectioners' sugar before serving, if desired.