For Omas Anisbusserl first beat eggs with powdered sugar, vanilla sugar, lemon zest and salt with a mixer until foamy. Stir in the flour with the baking powder.
Using a piping bag or a coffee spoon, place small heaps on a baking tray lined with baking paper. Sprinkle them with aniseed.
Bake Omas Anisbusserl at 160 degrees for about 5 minutes on sight.
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