Grease one or two baking trays and sprinkle with flour. Separate the yolks from the whites of the eggs. Whisk the egg yolks with the sugar, salt and vanilla, If possible with hand beater, until you get a frothy dough.
Beat the whites to the point of snow and mix with the dough of the buds. Mix the sifted flour with the anise and add from the bottom up to the sparkling dough. Place the dough in a pastry sleeve with the rounded nozzle and form on the oven tray pastas the size of a coin.
Allow to dry at night at room temperature. Heat oven to 160 degrees. Cook the pastas covered with beard paper during 20-25 minutes. Do not open the oven in the first 20 minutes. Watching only in recent years 10 minutes, the pastas are made when the bottom starts to brown but the top continues almost white.
Leave to cool. Let the pastas rest for 23 weeks to soften.
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