Springerle

Ingredients

• 500 g fine flour
• 500 g powdered sugar
• 4 eggs
• lemon zest
• 1 tsp deer antler salt
• starch
• anise
• 1 springform pan

Instructions

1. 1.

   Beat eggs and sugar until fluffy, then fold in sifted flour and deer antler salt, knead well. Cover dough and let rest. After at least 1 hour, roll dough to about 8-10 mm thickness and dust with starch.

2. 2.

   Press the Springerle pattern onto the dough using the springerle mold, then cut out individual shapes with a sharp knife and dry overnight at moderate warmth. Sprinkle anise on a greased baking sheet, place the shapes on it, and bake at 160°C for about 20-30 minutes until pale yellow.