Line 4 cookie sheets with parchment paper and sprinkle anise seeds on each sheet.

Combine dry ingredients in bowl and set aside.

Beat eggs, powdered sugar and extract to large bowl and beat until light and fluffy, about 8-10 minutes.

Slowly add the flower mixture to the eggs and mix until combined. This will create a thick and heavy dough.

Work with small amounts of dough on a floured surface, while keeping remaining dough covered with a damp dish towel.

Kneed dough on lightly floured surface until less sticky and can be rolled out.

Roll to about 1/4 inches and then use Springerle Rolling Pin or molds to shape cookies.

Cut cookies with rotary cutter or small knife. I use a pizza cutter.

Place cookies on cookie sheet and cover with dish towel. Allow to dry 8 hours or overnight. The cookies will be dry on top, but damp on the bottom.

Bake in an oven preheated to 250 degrees for about 20 minutes. The baking time will depend on the size of your mold. The cookies will be done when the tops are still pale and the bottoms are lightly browned.

Cool completely and store in an airtight container.