Roast the anise seeds in a pan until golden yellow, stirring constantly. Take it from the stove and let it cool off.
In a bowl, beat the eggs with 1 tablespoon of water, salt and sugar with the mixer on the highest setting for at least 10 minutes until light and frothy. Add the flour with the baking powder and the aniseed seeds and carefully fold into the dough. Cover with foil and refrigerate for at least 2 hours.
Cover the baking sheet with parchment paper.
Shape the dough into small, finger-sized rolls on a little flour. Cut several times with the knife on one side. Shaped into arcs (cut surface facing outwards), place on the tray and leave to dry overnight.
You can also bake cookies. To do this, shape small, round balls out of the dough, flatten them a little and place them on the tray. Let it dry overnight as well.
The next day, preheat the oven to 150 degrees (gas level 1). Dry the aniseed sheets in the middle of the oven for about 20 minutes more than bake them.
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