- 2 eggs
- 1 ¼ cups granulated sugar
- 1grated lemon rind
- 1 teaspoon anise seed
- 2 ½ cups sifted flour
- 2 ½ cups sifted baking powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Beat eggs until thick and lemon-colored. Add sugar gradually; then beat with electric mixer for 10 min. or with rotary beater for 20 min. Add flavoring and sifted dry ingredient. Roll to ¼ in thickness. Let stand until dry on top. To emboss designs, press floured springerle rolling pin or goard very hard on dough. Cut around designs; let dry on board overnight. Remove to greased cookie sheets. Bake in slow oven, 300F, for 25 to 30 min. store in airtight container for
1 week before eating.
Add ¼ cup extra water for ease of mixing and rolling
Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe.