| 1 | Preheat oven to 325 degrees. |
| 2 | Grease and generously flour the cookie sheets. |
| 3 | Beat eggs with electric mixer until fluffy. |
| 4 | Add sugar gradually, beating constantly; continue to beat for 20 minutes more. |
| 5 | Reduce speed of mixer and add flour that has been sifted with baking powder and salt; beat 3 minutes. |
| 6 | Add anise. |
| 7 | Drop by teaspoonsful on prepared cookie sheets, swirling dough to form round cookies. |
| 8 | Let stand uncovered at room temperature for at least 8 hours. |
| 9 | Bake 10 minutes or until cookies are a creamy golden color on the bottom (do not allow bottoms to brown). |
| 10 | Cookies form a cake-like layer on the bottom with a crisp "frosting" on the top. |
| 11 | Store in a tightly covered container. |
