Step 1: Beat Eggs and Sugar

Beat eggs with an electric mixer on high for 5–7 minutes until thick and pale.

Add sugar gradually and continue mixing until light and fluffy.

Step 2: Add Flavorings

Stir in milk, anise extract (or seeds), and lemon zest if using.

Step 3: Mix Dry Ingredients

Whisk flour, baking powder, and salt.

Fold gently into egg mixture until a stiff dough forms. Add a little more flour if sticky.

Step 4: Roll Dough

Roll dough on a lightly floured surface to ¼ inch (6 mm) thick.

Step 5: Impress Designs

Lightly flour molds or rolling pin.

Press firmly to create sharp designs.

Trim with a cutter and transfer to a parchment-lined baking sheet.

Step 6: Dry Overnight

Leave uncovered for 12–24 hours. This drying preserves the patterns and creates the “foot” during baking.

Step 7: Bake

Preheat oven to 300°F (150°C).

Bake 12–15 minutes until bases lift slightly. Tops should stay pale.

Step 8: Cool & Rest

Cool on wire racks.

Allow cookies to rest for a few days before enjoying—the flavor deepens beautifully.