Beat eggs and sugar in a large bowl for 8–10 minutes until thick and pale. The mixture should ribbon when lifted.

Add salt and anise extract (or fold in toasted anise seeds).

Gradually sift in flour (and baking powder if using), mixing until a stiff dough forms.

Roll dough on a floured surface to about ⅜ inch (1 cm) thick. Dust molds or embossed rolling pin with flour and press firmly to imprint designs. Cut around designs with a knife or cookie cutter.

Place cookies on parchment-lined baking sheets. Sprinkle anise seeds beneath if desired.

Leave cookies uncovered at room temperature for 12–24 hours to dry and set designs.

Preheat oven to 300°F (150°C). Bake 12–15 minutes until set but still pale. Avoid browning.

Cool on wire racks completely before storing. Cookies will be crisp initially but soften after several days.