With a heavy-duty mixer mix the eggs with sugar at medium speed for 30 minutes. Add anise seeds and extract, baking powder and then flour. Combine gently just until mixed.
Drop by small teaspoon about 1 ½ inch apart on a greased cookie sheet. Let dough stand, uncovered at room temperature for at least 10 hours preferably overnight leaving perishable foods at room temperature for more than two hours.
If you so choose, the cookies can be baked immediately but they will have a different texture and appearance. Bake in a preheated oven for 12 minutes.
