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1
Dissolve baking powder in milk in a small bowl.
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2
Put the eggs in the bowl of an electric mixer fitted with the whisk attachment.
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3
Beat eggs on high speed until very thick and lemon colored, about 10 minutes.
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4
Gradually beat in sugar until creamy and smooth.
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5
Add butter, 1 tablespoon at a time, beating on high speed, until creamy.
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6
Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.
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7
Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition.
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8
Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.
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9
Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary.
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10
Divide dough into 4 pieces; wrap well in plastic wrap.
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11
Dust a work surface with confectioners sugar; roll out 1 piece of dough 3/8 inch thick.
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12
Using a pastry brush, coat a springerle mold with confectioners sugar.
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13
Press mold into the dough; lift off.
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14
Using a pizza cutter or knife, cut out cookie and slide it onto parchment-lined baking sheets; repeat, arranging cookies by size, about 1 inch apart.
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15
Let stand uncovered for 24 hours.
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16
Preheat oven to 220F.
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17
Bake cookies, 1 sheet at a time, until completely dry, about 1 hour.
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18
They will not take on any color.
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19
Transfer to wire racks to cool.
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20
Cookies can be stored in airtight containers at room temperature up to 3 weeks.
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21
To make springerle, dough is rolled out on a work surface dusted with confectioners sugar, a mold is pressed into the dough, and the excess is trimmed away.
