Springerle Iv

Ingredients

• Servings: 4
• 2 eggs
• 1 cup white sugar
• 1/2 teaspoon lemon zest
• 1/8 teaspoon anise oil
• 2 cups sifted all-purpose flour
• 1/4 teaspoon bakers' ammonia
• 2 tablespoons anise seed, or as needed

Recipe

Preparation Time: 45 mins Cook Time: 8 mins Ready Time: 1 hr 53 mins


• beat the eggs, sugar, lemon peel and anise oil until very thick.
• 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.
• 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.
• preheat oven to 325 degrees f (165 degrees c). lightly grease cookie sheet and sprinkle the entire surface with anise seeds.
• 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.