For the aniseed rolls, beat sugar and whole eggs until thick and fluffy, about 20 minutes. Gradually fold the flour into the sugar-egg mixture.
Using a coffee spoon, heap small cookies onto a baking sheet lined with baking paper. Be careful, the mixture runs a little, so keep enough distance. Put some anise in the middle of the cookies.
Let the anise cookies dry at low heat (about 120-130 degrees Celsius). When a light brown edge has formed, immediately remove the cookies from the oven and carefully bend them over a wooden spoon handle into rolls.