Springerle

In a large bowl, beat eggs until thick and lemon-colored, then gradually add powdered sugar and continue beating for about 10 minutes until the mixture is very light and fluffy.

Sift together the flour and baking powder, then gently fold the dry ingredients into the egg mixture along with anise extract or ground anise seed until a smooth, stiff dough forms.

Wrap the dough in plastic wrap and refrigerate to allow it to firm up, making it easier to roll and emboss cleanly.

On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness, then firmly press a floured Springerle mold or embossed rolling pin into the dough to imprint decorative designs.

Using a sharp knife or pastry cutter, carefully cut the cookies apart along the embossed borders and transfer them to a parchment-lined baking sheet.

Allow the cut cookies to rest uncovered at room temperature overnight so the embossed designs set and a slight crust forms, which helps preserve the decorative detail during baking.

Preheat the oven to 300°F (150°C) and bake the cookies for 25 to 30 minutes, until the bottoms are lightly golden but the tops remain pale and white.

Remove the cookies from the oven and allow them to cool completely on a wire rack, then store them in an airtight container for at least one to two weeks to develop their characteristic firm, dry texture and mellow anise flavor.