For my German Springerle recipe, you will also need a baking tray, butter or margarine and flour for dusting. First grease one or two baking trays and dust lightly with flour. Cream the icing sugar, beaten eggs and flour together until soft and light. Use a hand mixer if possible for best results.
Dust springerle mold with flour and press into dough. Cut cookies apart. Place on lightly floured surface and let stand overnight. Grease baking sheet and sprinkle with anise seeds. Preheat oven to 300 degrees. Brush excess flour from cookies, moisten lightly with water and place on baking sheets. Bake about 20 minutes and store tightly covered.
Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold.
In a microwave-safe mixing bowl, microwave the mozzarella cheese for 60-90 seconds until completely melted. Let cool for 1 minute, then mix in the egg. This is your keto spaetzle “dough.” Line a baking sheet with parchment paper or silicone baking sheet (my preference).