Ingredients
48
48 servings
- •4 eggs
- •2 cups white sugar
- •1 teaspoon anise extract
- •4 cups cake flour
- •1 tablespoon baking powder
Instructions
- In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
- Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
- Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.
Nutritional Facts
Per 48 servings
- Calories: 80
- Carbohydrate: 17g
- Fat: 1g
- Fiber: 0g
- Protein: 2g
- Sugar: 8g
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