Instructions
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1
Preheat the oven to 350°F (175°C) and line a square baking dish with parchment paper.
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2
In a mixing bowl, beat the room-temperature eggs and vanilla extract on high speed with an electric mixer for 3 minutes.
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3
Gradually add the sugar and continue beating until the mixture becomes pale, light, and fluffy.
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4
Pour in the melted room-temperature butter and beat for 2 minutes on medium speed until combined.
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5
Sift the all-purpose flour and baking powder into the bowl, then mix on low until just combined.
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6
Inspect the anise seeds for any debris, then fold them into the batter using a spatula.
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7
Pour the batter into the prepared baking dish and smooth the surface evenly.
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8
Bake at 350°F (175°C) for 25 to 30 minutes until golden, then remove from the oven and allow to cool completely.
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9
Cut the cooled cake into even slices, then cut each slice in half to form rusk-sized fingers.
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10
Arrange the cake slices flat on a parchment-lined baking sheet.
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11
Bake at 350°F (175°C) for about 15 minutes until golden brown, dry, and crisp on both sides.
