Beat eggs with electric mixer for 20 min on high speed.

Sift flour with baking powder and salt.

Melt butter and cool.

Using large spoon, fold sugar into beaten eggs.

Fold melted butter and anise oil into mixture.

Fold in flour and baking powder.

Let dough stand, covered with a plate for several hours.

Knead (very slightly) small portion of dough on flowered board. Pat to ½” - ¾“ thick, then press with carved blocks or springerle roller.

Cut cookies apart and place on cookie sheets and let stand overnight covered with waxed paper or light weight dishtowel.

Bake at 275° until slightly tan (approx. 30 min).

After cooling, store cookies in airtight container.