|Sugar||300 Gram (1 1/2 cups)|
|Salt||1 Pinch (large)|
|Flour||300 Gram (2 1/4 cups)|
Place the eggs, sugar, and salt in a bowl.
Choose a saucepan large enough to hold the bowl and fill it with just enough water not to overflow when the bowl is placed in it.
Heat the water; place the bowl in the water bath and beat the egg-sugar mixture with a wire whisk until warm.
It should reach about 105°F. (40°C).
Remove the bowl from the water bath and beat the mixture slowly until cold.
With a wooden spatula, fold the flour and aniseed into the sugar mixture.
Spoon this mixture into a pastry bag fitted with a plain tip.
Butter a baking sheet, dust it with flour, and pipe small dollops of batter onto the baking sheet at well-separated intervals.
Let the anise cookies dry at least 10 hours or preferably overnight They must have developed a dry upper surface and should be dry enough to be moved freely on the baking sheet.
Preheat the oven to 320°F. (160°C).
Bake the anise cookies on the center shelf 15 minutes.
Since the upper surface of the cookies is dry, the dough can expand only underneath, producing the characteristic "feet."