2 eggs
7 oz. icing sugar
1 packet Vanillin sugar (Japanese or Deli store)
About 10 oz. plain flour
Pinch of baking powder

Whip the eggs until frothy, gradually add the sieved icing sugar with the Vanillin sugar. Whisk the mixture until it is thick and creamy. This will take about 15 minutes.

Mix about 1/2 pound of the flour with the baking powder and sieve. Stir as much of this flour into the egg mixture as is needed to make a firm paste. Put the rest of the flour onto a pastry board, put the dough onto it, cover the dough with the flour and knead together until smooth. If the dough is still sticky, flour up to about further 2 ounces may be sieved in. Roll out to about 3/8 inch thick. Flour a board.

Press it hard upon the dough to get a good imprint. Separate the squares, place them on a baking sheet, greased and sprinkled with aniseed and permit them to dry for 24 hours in a warm room (do not place sheets on top of each other). Bake high in the oven. Oven: slow. Baking time: 30-35 minutes. Leave the cookies exposed to the air for few days, and they will become soft. Then store them in a cake tin.