1) Beat the eggs until frothy in the bowl of a stand mixer.
2) Using the paddle attachment, stir the eggs on medium-low while adding the powdered sugar, a few tablespoons at a time, until it is all incorporated.
3) Continue to mix the eggs for 10 minutes, at which point add the Ammonium Carbonate.
4) Continue to mix the eggs for another 10 minutes, and then stir in the kirsch.
5) Still stirring in the stand mixer, add the sifted flour a few tablespoons at a time until it is all incorporated.
6) Cover the dough with plastic wrap and refrigerate for at least two hours.
7) Sprinkle your counter with extra flour and roll the dough (with a regular, smooth pin) until it is about 3/4cm thick. Using a springerle pin (something patterned) roll the dough once more to produce a design on its surface.
8) Cut the dough along patterned lines, then transfer the squares to a cookie tray and put them in the fridge to rest for 48 hours.
9) Heat your oven to 300 degrees.
10) Using a damp cloth or wet fingers, moisten the bottom of each cookie and sprinkle anise seed on it before placing them, anise-side down, on a baking sheet.
11) Bake cookies for 18-20 minutes, until they have risen and are barely golden along the edge.
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