Ingredients

• 4 Eggs
• 500 g Sugar
• Lemon Zest
• 500 g Flour
• 1/8 teaspoon Baking Soda
• Anise

Beat the egg whites until stiff. Add the sugar and egg yolk in. Mix on low speed until combined. Add the flour lemon zest, and baking soda and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don’t over mix.

Cool dough in fridge for 1 hour.

Roll and cut on floured surface with wooden carved Springerle forms. Sprinkle anise on baking sheet and spread Springerle on sheet.

Let it sit overnight in a warm space.

Next day, to bake:
Preheat oven to 225°F and bake until for 20 minutes with a wooden spoon in the oven door. Bake with door closed for 10 more minutes.