Beat the eggs and sugar together until the mixture is pale and thick, about 15 minutes.

Add the ground anise.

Sift in the flour and baking powder, then add to the mixture.

Mix until combined. The dough should not be runny.

On a greased baking sheet, drop small amounts of dough (about the size of a hazelnut) using two spoons or pipe with a pastry bag as you would for macarons.

Let the cookies rest for at least 3 hours in a warm, dry place to form a crust.

When the tops are dry and slightly crisp, bake for 10 minutes at 350°F (175°C).

They should not brown.

Let cool and store in a metal tin to keep them fresh.