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Beat eggs and sugar until bubbly, some say for optimum result beat it for 30 minutes.
Mix flour with baking powder or 'Hirschhorn' salt, and anise. If you use Kirschwasser dissolve Hirschhornsalt in it and add to eggs.
Add flour to the eggs. Knead until you get a smooth dough.
Let rest for 1 hour at room temperature.
Roll the dough on a smooth surface sprinkled with flour, ⅕cm thickness.
Now roll your mold pin over the dough, carefully remove it and cut out with a small knife.
Brush off any remaining flour.
Place the Springerle on a baking tray layered with parchment paper.
Let them sit over night, covered with a dry kitchen cloth so they can dry.
Pre-heat oven to 150C / 300 F and bake for about 12 min. Don't bake them longer otherwise they become hard and dry.