- 1 pound confectioners' sugar
- 4 eggs, beaten well
- 2 teaspoons boiling water
- 2 tablespoons anise seed
- 1 tablespoon lemon zest
- 4 cups sifted all purpose flour
- 2 teaspoons baking powder
- Beat confectioners' sugar and eggs together in a large bowl until thick.
- Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
- Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
- Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.
07/01/2019
recipepes.com
old country springerle, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
