Sift together the flour, baking powder, ground anise seed and salt.
In a large mixing bowl of a stand mixer whisk the eggs with the sugar on high speed for 3-4 minutes until thick and double in volume.
Whisk in the honey and anise extract.
Sift the dry over the wet ingredients in two separate additions and use a rubber spatula to fold gently. Be sure to scrape the bottom of the bowl to ensure thorough mixing.
Allow the batter to rest for 15 minutes.
Preheat the oven to 400°F (200°C). Position the rack in the center of the oven.
Line a baking sheet with parchment paper.
Carefully spread the batter in the center of the parchment-lined baking sheet. I use a large ice cream scooper. You can watch the video included in the recipe card to see how this is done.
Bake for 10-12 minutes or until the surface springs back when lightly pressed.
Allow to cool on the cookie sheet for one minute.
Transfer the loaf carefully to a wire rack and let it cool for about 5 minutes.
Slice into ½-inch slices and enjoy.
Video
Notes
Allow your eggs to come to room temperature before using them. Room-temperature eggs whip up better and incorporate more air into the batter, resulting in lighter, fluffier cookies.
Although these cookies can be made with all-purpose flour, cake flour is recommended.
When incorporating the dry ingredients into the wet mixture, do so gently. Overmixing can deflate the batter and lead to dense cookies. Fold just until the dry ingredients are fully incorporated.
To prevent soggy bottoms, transfer the baked loaf to a cooling rack.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.