• Line a baking sheet or two with parchment paper. Set aside
• Fit the mixer with the whisk attchment.
• Add the eggs to the bowl.
• Beat until pale yellow.
• Stir the ammonium carbonate (baker's ammonia) into the anise extract. Mix it into the eggs completely.
• Add the sugar gradually and beat on high for abut 5 to 8 minutes until very thick, light in color.
• Switch to the paddle attachment and incorporate half the flour. Add the remaining flour and mix well. The dough will be somewhat sticky at this point and will not completely come together.
• Remove the dough to a work surface and knead together briefly to make a cohesive rectangle. Wrap it in plastic wrap and refrigerate for an hour or to which will make it easier to roll out.

Using a Springerle Rolling Pin

• Roll between waxed paper into a rectangle about ⅜" thick. If your roll out looks less than a rectangle, see the photos on how to fix it. If the dough is warm at this point, refrigerate or freeze still between waxed paper just to firm up a bit.
• When ready, remove the top piece of waxed paper only and sprinkle lightly with powdered sugar. Place the rolling pin with the dividing line between the cookies on the bottom of the dough. Roll upward applying enough pressure to make sure the carvings are marking the dough. Divide the cookies between the lines on the dough using a fluted pastry cutter or a knife. As you can see, I preferred the knife as I thought the cutter dragged the dough and didn't make a good cut. Freeze to firm up.
• For the final step, turn the cookies over and pull back the waxed paper on one strip of cookies. Remove the cookies and break along the cut line to divide them. Place them on the parchment line sheets about 1" apart. Reroll any scraps and make more cookies.
• Let the cookies dry for 48 hours to allow the patterns on the cookies to set before baking.
• Preheat the oven to 325°F. Double Pan and bake for about 15 to 20 minutes depending upon the thickness. The cookies should stay as white as possible with the bottoms, which will have risen, a golden brown. Don't be concerned if they do not rise evenly. I don't think mine every have and it doesn't really show.

Using Springerle Molds

• For the molds, roll the pastry out as above. Cut pieces that will completely cover the mold. Sprinkle the mold with powdered sugar. Press the dough firmly into the mold.
• To insure a good relief on the cookie, turn them mold upside down and press it on the table.
• Turn it upright and very carefully remove the cookie from the mold. Trim the edges and place it on the parchment paper. Dry as above.
• If using the Springerle for ornaments, make a hole in the top of each one. I found the pointed tip of an instant thermometer was perfect for this. Remove any excess dough on the back of the hole.
• Let them dry at room temperature for 48 hours.
• Preheat the oven to 325°F. Double Pan and bake for abut 15 to 20 minutes depending upon the thickness. The cookies should stay as white as possible with the bottoms, which will have risen, a golden brown. Don't be concerned if they do not rise evenly. I don't think mine every have and it doesn't really show.
• To check to see if they are baked through, remove one cookie and break it open to make sure there is no unbaked dough.
• Yield: 24 to 28 cookies with rerolls.
• Store the cookies in an airtight container. These are not a soft cookie. They are firm the first few days and get harder as they are stored. They are perfect with a cup of coffee or tea. To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.