Using the mixer’s wire whisk attachment, beat eggs on high speed until thick and light yellow. Meantime, sift together flour and baking powder. Continue to beat on medium-low speed and slowly add sugar. Once sugar is absorbed, add zest and extract; mix well. Switch to paddle attachment (or use a wooden spoon) and mix in dry ingredients until completely incorporated. On a floured surface, roll out dough to about 1/2” thick and dust the top lightly with flour. Press springerle mould into dough firmly, but not hard enough to pass through. The goal is to “stamp” the dough. Using a dry pastry brush, brush all remaining flour off the top of cookies. Cut around impression using a small, sharp knife; lift cookie onto parchment-lined pan. Cover cookies lightly with a dish towel and let them dry overnight (12 hours). Next day, gently brush any remaining flour off the cookies and bake at 300°F for 25-30 minutes, until firm but still white. Cool completely on wire rack, then store in airtight container with some anise seed sprinkled around them, to fully develop the flavour. Makes about 2 dozen cookies.