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1
Sift the flour with the baking powder, salt, and sugar and set aside.
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2
In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended.
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3
Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.
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4
Remove the dough from the bowl onto a floured board.
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5
Knead by hand until smooth.
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6
Form the dough into a ball, flatten slightly, and place in a bowl.
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7
Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.
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8
Heat the oil in a deep fryer or deep pot to 350 degrees F.
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9
Meanwhile, cut the dough into 4 or 6 equal pieces.
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10
Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times.
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11
Then pass through successively narrower settings until the dough is almost thin enough to see through; These can also be rolled by hand- they will not be as thin, but they will be just as good.
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12
Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long.
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13
If the dough tears, cut it off and work it back into the dough.
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14
The cookies curl when they fry, so fancier shapes are not important.
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15
As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying.
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16
Fry in batches, turning once, until puffed and golden brown, about 1 minute.
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17
Transfer with a slotted spoon to paper towels to drain.
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18
While the cookies are still hot, dust them well with powdered sugar.
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19
Wait for a few minutes while the oil and heat absorb and melt most of this first coating.
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20
Dust well a second time until the cookies are quite white.
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21
The cookies will keep for a week or so in an airtight container.
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22
You may need to re-dust them with sugar before serving.
