Add the softened butter and sugar to the bowl of a stand mixer. Using the paddle attachment, mix the butter and sugar until well combined.
Add the eggs, one at a time, incorporating the first egg fully before adding the second.
While the eggs are incorporating, crush the anise seeds with a small mortar and pestle, or put the anise seeds in a sealed plastic bag and crush them with a rolling pin or meat mallet.
Add the anise extract and anise seeds.
In a large mixing bowl, sift the flour and baking powder together. Then, add the dry ingredients to the wet ingredients in batches, and mix until well combined. Do not over work the dough.
Divide the dough in half and shape into logs, about 12 inches long.
Cover the dough in plastic wrap and allow to chill for at least 30 minutes.
Prior to baking, preheat the oven to 350°F and line baking sheets with parchment paper or a silicone slip mat and set aside.
Unwrap the logs and place them on the baking sheet about 3 inches apart. They will spread as they bake.
Brush the loaves with an egg wash and bake for 30 minutes, or until the logs have browned.
Remove them from the oven and allow them to cool for about 10-15 minutes.
Saw them on a diagonal with serated knife, one log at a time, about ½ inch to ¾ inch wide.
Return the cookies to the baking sheet, cut side down and put them back in the oven.
Turn the oven off and allow them to continue cooking. The longer they sit in the oven, the harder they will ll be.
