Depending on the size, beat 3 or 4 eggs with the sugar until the mixture is completely white and creamy. Gradually add flour mixed with the aniseed.
Butter two baking sheets and dust with flour. With two teaspoons or the piping bag, place small heaps of the diameter of a piece of marrow on them. Spacing: they will run apart at least twice.
Dry the cookies in the kitchen, open but protected from drafts, until they move easily with your finger on the floured baking sheet. That can take 24 hours, sometimes more, sometimes less, the decisive criterion is the shiftability. Next, bake in a heated oven at 170 °C for 15-25 min until the lids are (hopefully) lifted and pale yellow. Keep the oven closed during baking.
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