Beat eggs until creamy, add sugar and anise, continue to beat.
Add flour, salt and perhaps vanilla. The dough should be quite firm. On a preheated croissant iron (a drop of water should jump on the hot work surface), mold a tsp of batter and finish baking until the brigidino(s) are really crispy.
Note G. Meyer: Stored airtight in a tin, they keep crispy for quite a long time
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