Pain d'Anise or Springerle

My newest addiction:

I should have made them way sooner, but it was the idea of waiting a whole 12-24 hours that kept me procrastinating on making these delicious morsels of absolute divine anise taste. I'm the kind of person who likes to put her teeth into what she is making as soon as possible.
So without any further delay I present you this recipe so you can decide for your self if they are worth the waiting.

You need:
4-5 eggs (220 gr without the eggshell)
500 gr powdered sugar
1tbl  spoon cleared and lightly roasted anise
500 gr flour (fine white flour)
A mould

You beat the eggs and the sugar together until you get a nice airy cream. Kneed the anise and flour in and let it rest for approximately 10 minutes.

The dough will be sticky, roll it in a slate, 1 cm thick. The dough should be soft as silk. Don't forget to powder it with flour so it won't stick on your background.
Now you take your mould and flour it very lightly, I use a brush to do this. Then press the mould with an even pressure onto the dough. Cut your cookies in the right shape and put them on a piece of backing paper on a backing tray.
Make sure that when you go to work on the rest of your cookies, your hands are slightly moist, so the dough won't get too dry. It is also a good idea to se a piece of cling film or foil to cover the dough until you're shaping it into cookies.

When you have all your cookies cut out, let them rest for 12-24 hours. Best in an even temperature room without draught (This is needed to make sure that your image will stay intact when the dough rises while baking.)

Then it is time to bake them at 150 ̊C - 160 ̊C for 12 to 15 minutes.

Now don't use the wrong sugar, or keep them too long in the oven, 'cause then you'll break your teeth on them, as I almost did the first time I made them.
But OOooooooh they are soooooo good, so I ate the entire batch, taking the risk anyway  ;-)

Have fun and enjoy!