Begin by beating 3 room temperature eggs in a large mixing bowl with 100 grams of sifted powdered sugar and 1 packet of vanilla sugar for about 10 minutes until pale and creamy.

Gently fold in 2 teaspoons of ground anise into the egg mixture until well combined.

Sift in 250 grams of flour gradually, folding it into the egg mixture with a spatula until you achieve a smooth, shiny dough.

Using a piping bag or a small spoon, drop small mounds of your dough onto a baking sheet lined with parchment paper, about 2 inches apart.

Let the shaped Anise cookies sit at room temperature for a minimum of 4 hours or preferably overnight.

Preheat your oven to 140°C (284°F) and bake the cookies for about 15 minutes until firm but still pale.

Let the Anise cookies cool on the sheet for a few minutes before transferring them to a wire rack.