Springerle

Ingredients for 1 servings:

• 2 eggs
• 250 g powdered sugar
• ½ lemon(s), zest
• 2 tbsp rum
• 250 g flour
• 1 pinch of ammonium bicarbonate
• Anise seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

approx. 30 pieces

Beat the eggs and sifted powdered sugar with a mixer for at least 10 minutes until creamy and white. Mix in the lemon zest and rum. Then add the sifted flour and baking powder a little at a time. Line a baking sheet with baking paper and sprinkle generously with aniseed. Knead the dough again briefly. Then roll out in portions about 1 centimeter thick. Keep the remaining dough in the bowl covered so it doesn’t dry out. Press lightly floured cookies onto the dough sheet and cut out the edges all around with a sharp knife. Carefully loosen the cookies. Brush off the flour from the cookies. Place the Springerle cookies on the baking sheet. Let them dry overnight, covered with a kitchen towel. Then bake on the second rack from the bottom in a preheated oven at 130 to 150°C for about 20 to 30 minutes until light golden.