Aniseed Puffs Recipe

Butter four cookie sheets. Sift the flour and salt into a medium bowl. Beat the eggs and sugar in a large bowl with an electric mixer at high speed until pale and very thick. Beat in the anisette, lemon zest and aniseeds. Mix in the dry ingredients.

Fit a pastry bag with a 1/4-inch plain tip. Fill the pastry bag, twist the opening tightly closed, and squeeze out 1-inch mounds spacing 2 inches apart onto the prepared cookie sheets. Set aside for 12 hours.

Preheat the oven to 300°F. Bake, one sheet at a time, for 15-20 minutes, or until puffed and just golden. Transfer to racks and let cool completely.