Cookbook:Springerle

| Dessert

Ingredients

 * 4.5 eggs
 * 1 pound (3.5 cups) powdered sugar, sifted
 * 1 pound (3–4 cups) flour
 * 1 tsp baking powder
 * Anise seeds, crushed

Procedure

 * 1) Beat eggs until light-colored and almost dry—this takes a long time, and an electric mixer is recommended.
 * 2) Beat the sugar into the eggs.
 * 3) Combine the flour and baking powder. Work into the eggs to make a delicate dough.
 * 4) Grease several cookie sheets and scatter generously with crushed anise seeds.
 * 5) Roll the dough gently and carefully imprint with springerle mold. Cut into pieces and transfer to baking sheets. Allow to dry overnight.
 * 6) Bake at 250°F (120°C) for 25–30 minutes.