Directions

1. 1. Line two cookie sheets with parchment paper.
2. 2. Sift the flour, cornstarch, and aniseed into a large bowl.
3. 3. 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.
4. 4. Use a large rubber spatula to fold the dry ingredients into the batter, followed by the water.
5. 5. 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.
6. 6. Set aside, covered, at room temperature for about 12 hours, or until a thin crust has formed.
7. 7. Preheat the oven to 275°F/140°C/gas l.
8. 8. Bake for 25-30 minutes, or until lightly browned.
9. 9. Transfer to racks to cool.