Beat eggs at high speed with an electric mixer until foamy; gradually add sugar, beating 5 minutes or until thickened.
Add anise seeds and liqueur, mixing until blended. Stir flour into mixture. Pour batter into 2 (8- x 4-inch) greased loafpans.
Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 5 minutes; remove from pans, and cool completely on wire racks.
Cut each loaf diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion. Place slices on lightly greased baking sheets.
Bake at 350° for 8 minutes; turn cookies over, and bake 8 additional minutes. Remove cookies to wire racks to cool completely.