Springerle

In stand mixer or large bowl and using electric mixer, beat eggs on high until light and fluffy, about 2 minutes. Gradually beat in sugar, 2 tbsp (25 mL) at a time. Beat for 10 minutes, or 15 minutes with hand mixer, or until thickened and airy. Beat in anise extract, and almond extract (if using).

Whisk together flour, aniseed and baking soda; stir into egg mixture. Chill dough for 1 hour.

On well-floured surface, roll out half of the dough to about 1/4-inch (5 mm) thick rectangle, adding more flour as necessary to prevent sticking to surface. Press or roll floured springerle mould into dough to make clear design; cut between individual patterns. Place, 1 inch (2.5 cm) apart, on 2 greased rimless baking sheets, brushing off any excess flour. Cover lightly with waxed paper; let stand for 12 hours. (Make-ahead: Let stand for up to 24 hours.)

Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, for about 25 minutes or until crisp and just coloured but still light. (Make-ahead: Store in airtight container for up to 1 month.)

Source : Canadian Living Magazine: December 2007