Springerle VI

In a large bowl, beat the eggs with the sugar using an electric mixer until the mixture is thick, pale, and forms a ribbon when the beaters are lifted, about 8-10 minutes.

Stir in the anise extract (or your chosen alternative). (1 minute)

In a separate bowl, sift together the cake flour and baking powder. Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix. (5 minutes)

Cover the dough with plastic wrap and let it rest at room temperature for at least 15 minutes. This allows the flour to fully hydrate. (15 minutes)

Divide the dough into 2-3 portions. On a lightly floured surface, roll out one portion of the dough to approximately 1/4 inch thickness. (5 minutes)

Flour your springerle mold or rolling pin generously to prevent sticking. Press the mold firmly and evenly into the dough to create the embossed design. (3 minutes)

Use a sharp knife or pastry cutter to cut out the cookies, following the outline of the mold design. Place the cookies about 1 inch apart on a greased or parchment-lined baking sheet. (7 minutes)

Cover the baking sheet with a clean kitchen towel and let the cookies stand at room temperature overnight (8-12 hours). This allows the cookies to dry slightly, which helps them hold their shape during baking.

Preheat your oven to 300°F (150°C). Gently dust off any excess flour from the surface of the cookies with a soft brush. (5 minutes)

Bake the cookies in the preheated oven for 15-18 minutes, or until the bottoms are lightly golden brown. The tops should remain pale. (18 minutes)

Remove the cookies from the oven and let them cool completely on the baking sheet before transferring them to an airtight container. (30 minutes)

Store the springerle in an airtight container at room temperature for up to 2 months. The cookies will harden over time, developing their signature dunking texture.