[ The author describes in a lengthy passage that completely dry flour is as important as extensive stirring of the dough and a dry place to rest. ]
Put the flour in a wide metal bowl and warm it in a 50 °C oven for half an hour.
Sift the powdered sugar and beat it with eggs and aniseed to a frothy quantity. The mixture should be stirred for 15 minutes. Gradually add the flour.
Spread baking trays with parchment paper or grease and dust with flour. Using a teaspoon or a piping bag, place very small heaps on the baking trays and dry at room temperature overnight.
One day later, bake the cookies at 150 degrees for about 25 minutes until light yellow.
Storage and shelf life: Aniseed cookies are a long-lasting cookie. A piece of apple in the tin prevents them from becoming too hard. Four weeks or more are no problem, but they do not get any better.
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