Sometimes, you need to try someting new even though it involves a process steeped in tradition and habit!
I have long used anise oil to flavor my springerle cookies and have used the technique of placing cookies on anise seed; a combination of both oil and seed placement is also a good option. I tend to prefer the stronger flavor from using anise oil and the anise seed only route requires a long aging period. I thought I was not willing to try to mess with another way, but when this idea was presented to me, I knew I had to try it. Please forgive me for forgetting your name, but you suggested I try adding ground anise seed to the dough. Thank you, thank you! The suggestion was to use anise oil and add 1/2 teaspoon of fresh ground anise . The addition adds a freshness to the flavor and, of course, reinforces the anise oil. To maintain the whiteness of springerle, do not use only ground anise or your cookies will be more yellow. The use of both flavorings adds complexity without changing the traditional flavor. I am so glad I tried this!!
If you are the person who told me to add ground anise , please let me know so that I can give you credit!!!
I was able to find ground anise at Penzy’s Spices.
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I just placed my order with Penzy for the ground anise. Concerning your remark about the dough turning yellow, I believe Wilton sell a product that whittens your dough in situations like this. When I get the ground anise I will add the product to the dough to see if it removes the yellow.
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