Lemon Springerle
Ingredients
Instructions
- Beat eggs at medium speed of an electric mixer until pale (5 minutes). Gradually add sugar, and beat 5 additional minutes. Add lemon rind and anise extract; beat well.
- Combine flour and baking powder; add to egg mixture, beating well. Cover and chill dough at least 3 hours.
- Let dough stand at room temperature for 15 minutes. Divide dough into thirds. Place 1 portion of dough on a floured surface; roll to 1/4" thickness. Lightly spray mold with cooking spray. Place dough over mold; press firmly and evenly to imprint dough. Trim excess dough around rectangle. Invert onto a large parchment paper-lined baking sheet. Repeat procedure with remaining dough.
- Let cookies stand, uncovered, in a cool, dry place 1 hour to set design. (Cookies should appear slightly crusted.)
- Bake at 225° for 2 1/2 hours or until light yellow, but not golden. Cool completely on pan. Carefully remove from parchment paper.
Nutrition & Diet Analysis (per serving)
322
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).