Summary

Ingredients

• 500 g powdered suar
• 4 egg (s), size M
• 1 tablespoon kirsch
• 0.25 teaspoon ¼ deer horn salt
• 1 lemon (s), organic, zest it
• 500 g wheat flour type 405
• anise

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Instructions

1. Beat the icing sugar and eggs with the food processor for 30 minutes until frothy. It is important that it is 30 minutes for the later result.
2. Dissolve the deer horn salt in the kirsch and stir into the egg foam with the flour and lemon zest. Let the dough rest for 3 hours in a closed bowl at room temperature.
3. Roll out the dough about 0.5 cm thick on a floured work surface. Dust lightly with flour. Press the model onto it, carefully loosen it and cut out with a small corrugated knife. Cover baking trays with baking paper and sprinkle with aniseed. Place the finished dough pieces on the baking paper sprinkled with aniseed. Leave the trays to dry overnight at room temperature, uncovered.
4. The next day, preheat the oven to 175 ° C top / bottom heat and bake the trays individually for 15-20 minutes.
5. In the last 5 minutes of the baking time, the springerle can be covered with baking paper so that they stay nice and light.