Line two
cookie sheets with parchment paper. Sift the
flour, cornstarch, and aniseed into a large
bowl.
Beat the
eggs, sugar, and salt in a double boiler over
barely simmering water with an electric mixer at
high speed until pale and thick.
Remove from
the heat and continue beating until the mixture
has cooled. Use a large rubber spatula to fold
the dry ingredients into the batter, followed by
the water.
Fit a pastry
bag with a 1/4-inch (5-mm) plain tip. Fill the
pastry bag, twist the opening tightly closed,
and squeeze about 3/4 inch (2-cm) round cookies,
spacing 1 1/2 inches (4 cm) apart on the
prepared cookie sheets.
Set aside,
covered, at room temperature for about 12 hours,
or until a thin crust has formed.
Preheat the
oven to 275°F/140°C/gas 1. Bake for 25-30
minutes, or until lightly browned. Transfer to
racks to cool.
Cookie
Recipes - Aniseed Cookies Recipe
