STEP 1

Dissolve baking powder in milk in a small bowl. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment. Meanwhile, beat eggs on high speed until very thick and lemon-colored, about 10 minutes. Gradually beat in sugar until creamy and smooth.

STEP 2

Add butter, 1 tablespoon at a time, beating on high speed, until creamy. Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.

STEP 3

Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition. Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.

STEP 4

Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces; wrap well in plastic wrap.

STEP 5

Dust a work surface with confectioners’ sugar; roll out 1 piece of dough approximately 1/2 inch thick. Using a pastry brush, coat a springerle mold with confectioners sugar. Press mold into the dough; lift off. 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.

STEP 6

Preheat oven to 220°F. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. They will not take on any color. Transfer to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 weeks.