Grind anise seeds in a spice grinder or mortar and pestle.

Cream together eggs and icing sugar until light and fluffy.

Add kirsch, ground aniseed, and salt to the egg mixture.

Gradually add flour and knead until a smooth dough forms.

Add more flour if the dough is too sticky.

Roll the dough out on a floured surface to about 1cm thickness.

Cut out desired shapes using cookie cutters.

Decorate the biscuits using shortbread moulds or Anisbrotli Modeli.

Place the biscuits on a baking tray lined with baking paper.

Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 20 minutes.

The biscuits should remain pale in color, not browned.