Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Eggs 4 c Cake flour -- no
2 c Sugar Substitutes
1 ts Anise extract 1 ts Baking powder
Or 4 tablespoons anise seed

In a mixing bowl, beat eggs at high speed until thick and
light-colored. Gradually add sugar, beating until dissolved, about 10
minutes. Add anise. Sift flour and baking powder; fold into egg
mixture. Cover and let rest for 15 minutes. Divide dough into thirds.
On a well floured board or pastry cloth, roll one piece of dough with
a floured rolling pin to 1/4-in. thickness. Flour Springerle mold and
quickly press design. Cut around design and place on a greased baking
sheet. Repeat with remaining dough. Cover lightly with a towel. Allow
cookies to dry for 12 hours or overnight. Dust off excess flour with
a pastry brush. Bake at 300 deg. for 15-18 minutes or until light
brown on bottom only. Cookies will "spring" or rise during baking.
Cool. Store in an airtight container. Yield: 15 cookies. Editor's
Notes: lemon or almond extract can be substituted for the anise
extract or seed. After cookies have cooled, the design can be
"painted" with food coloring. If cookies become too hard, place a cut
apple in the storage container to soften

Recipe By : Taste of Home

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