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1. Beat the eggs and sugar for 15 minutes, and then gradually add the aniseed and the flour mixed with the baking powder.
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2. Knead quickly on a board.
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3. The dough should not be moist, but rather dry.
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4. When ready for cooking, the cakes should be dry and white on top but damp underneath.
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5. Bake in a moderate oven (350°F) for about 15 minutes-the cakes should rise, but still remain white.
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THERE ARE TWO WAYS OF SHAPING THE CAKES:
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1. The first is to make rolls 2 inches long and nick each with a knife in 2 places, then shape into a semicircle.
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2. The other method is to roll out the dough ¼ - 3/8 inch thick and cut it with fancy cutters. Place the pieces on a buttered tin and leave to rest for 24 hours in a dry, airy place.
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