|Sugar||5 Cup (80 tbs), powdered (500g)|
|Flour||3 1⁄2 Cup (56 tbs) (500g)|
|Aniseed||1 Tablespoon (for sprinkling the baking sheet)|
Beat the eggs and powdered sugar in electric mixer or with electric hand beater until the sugar is completely dissolved and the mixture is light and airy.
Work in the flour and let the dough rest, wrapped in foil, at least 1-2 hours.
Briefly knead the dough once more and place it between two wooden bars of 3/8-inch (1-cm) thickness.
Dust the upper surface of the dough with flour or cornstarch and smooth with the balls of your thumbs.
Press the mold into the dough, picture side down, and lift it straight up.
The carved image must be visible down to the last detail. (Incidentally, in no case should the mold itself be sprinkled with flour or cornstarch, since this will cause the fine carved details to disappear in the course of time.)
Cut out the Springerle (using the molded borders as a guide) and allow to dry overnight on a baking sheet thinly dusted with flour.
Preheat the oven to 325°F. (160°C).
Coat a baking sheet very lightly with flour, sprinkle with aniseed, and place the Springerle on it.
Bake for 20-30 minutes on the center shelf, with the oven door slightly ajar; cookies should be very light in color.
The dried upper surface should remain as white as possible, but the lower part should rise to form a little "foot."