Beat eggs thoroughly until light and frothy.

Gradually add sugar while continuing to beat until the mixture becomes light in color and fluffy.

Incorporate vanilla extract.

In a separate bowl, sift together flour, baking powder, and salt to ensure even distribution.

Gradually blend the dry ingredients into the egg mixture, mixing until just combined.

Mix in the crushed anise seed, ensuring it is evenly distributed throughout the dough.

Drop the dough by teaspoonfuls onto a greased cookie sheet, spacing them evenly.

Allow the cookies to dry on the sheet for approximately 12 hours, or until a slight crust forms.

Preheat oven to 350°F (175°C).

Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown.

Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.