nstructions

Preheat the oven to 350°F (175°C). Grease and flour three 8x4-inch loaf pans and line each with a parchment sling that extends over the long sides for easy removal.

Beat the eggs and sugar together in a stand mixer or with a hand mixer on high speed until the mixture is light, fluffy, and reaches the ribbon stage (about 5–7 minutes). This step is key for structure and volume.

Sift the flour and baking powder over the egg mixture. Add the ground anise seed and gently fold everything together using a spatula, being careful not to deflate the batter.

Divide the batter evenly among the prepared loaf pans.

Bake for 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Remove from the pans and cool the loaves completely on a wire rack.

Once cooled, slice each loaf into ½-inch thick slices. Arrange the slices on a parchment-lined baking sheet.

Bake a second time at 250°F (120°C):

For crisp, dry toast-style cookies: bake 35–40 minutes

For softer sponge-style cookies: bake 25–30 minutes

Flip the slices halfway through for even drying.

Cool completely before storing in an airtight container.