"Who knew this was so easy! They look amazing, too. I do recommend piping [the meringue] out of a Ziploc bag or pastry bag." – Elizabeth
Recipe of the Day
These crispy anise-flavored cookies are pressed with individual molds or a Springerle rolling pin, allowed to dry overnight, and then baked. The cookies are stored for a week or two before serving for best flavor. This recipe uses bakers' ammonia and anise oil, which can be found in specialty stores or online.
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