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Place the anise seed in a naked small frying pan over a low flame and toast them, stirring occasionally.
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When the seeds have browned slightly, remove them from the heat and set aside to cool.
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In a stand mixer fitted with a paddle attachment or using a hand mixer, place the powdered sugar in the bowl. Add the eggs and beat on low until the sugar has been combined with the eggs.
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Turn the mixer up to medium-high speed and beat the eggs and sugar well until the mixture becomes creamy and light.
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About 5 minutes.
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Add the anise and lemon extracts and fresh lemon zest
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Turn the mixer speed down to low and gradually add the all-purpose flour into the wet ingredients.
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Add in the toasted anise seeds.
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Once everything has come together into a smooth dough, cover the bowl with a dish towel and let the dough rest for 10 minutes.
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Line 2 baking sheets with baking or parchment paper.
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Dust the springerle molds with flour and turn the dough out onto a lightly floured work surface.
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Divide the dough in half and working with one-half at a time, roll the dough out to about 1/2 inch thick.
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Lightly dust the surface of the dough with flour.
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Press the flour-dusted mold evenly into the dough. To get the full impression, you will have to push harder than you think.
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I made one cookie at a time. If you want to make several at once, make sure to leave enough room in between the impressions to cut the cookie out with a cutter.
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Use a cookie cutter in the shape of the mold to cut out the molded cookie. Then, with a spatula, gently transfer the cookies to the parchment-lined baking sheets.
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Once all the cookies are cut, let them stand overnight – 24 hours.
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Preheat the oven to 300 degrees F.
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Place the baking sheets on the lowest cooking rack in the oven and bake for 15 minutes.
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Start checking them after 10 minutes. The Springerle should be cooked, but not browned.
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Remove the cookies from the oven and transfer them to a wire tack to cool completely.