Springerle

01Method

1. 1

   Coat 4 baking sheets with cooking spray and dust them evenly with anise seeds; set aside.

2. 2

   Whisk together the flour and baking powder in a large bowl. In a separate large bowl, combine the sugar, eggs, and vanilla extract and beat with an electric mixer until the mixture is pale and frothy, about 5 to 8 minutes. Gradually fold the flour mixture into the egg mixture until a stiff dough forms.

3. 3

   Work with one portion of dough at a time. On a lightly floured surface, roll it out to about 1/4 inch thickness. Dust the surface lightly with confectioners' sugar. Press springerle molds firmly and evenly into the dough until the design is clearly imprinted, then lift the molds away. Trim around each individual cookie with a small knife and arrange them about 2 inches apart on the prepared sheets. Repeat with the remaining dough. Drape a lightweight cotton cloth over the cookies and leave them to dry for at least 8 hours or overnight; the embossed designs will hold their shape.

4. 4

   When ready to bake, heat the oven to 250°F (120°C).

5. 5

   Bake until the tops are just lightly golden and the cookies are firm, 25 to 30 minutes. Move to a wire rack to cool fully, then store in a sealed airtight container.