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1
Position rack in center of the oven, preheat oven to 350 degrees; line a baking sheet with parchment paper.
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2
Starting with the pastry dough: mix together the flour, sugar and salt in a medium bowl; cut the butter into small bits and work into the flour, along with the eggs, until a smooth dough is formed.
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3
Cover with a clean kitchen towel and set aside for 10 minutes before rolling dough out on a floured board.
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4
For the filling: combine the water, sugar and lemon zest in a saucepan and bring to a boil over medium heat, boil until the mixture reaches 220 degrees on a candy thermometer, takes about 10 minutes.
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5
Remove pot from the heat and let cool slightly.
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6
Crush the anise seeds in a mortar or a spice mill, add to the sugar mixture, along with the cinnamon, butter and breadcrumbs, mix well.
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7
The mixture should resemble bread stuffing.
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8
Roll out a third of the pastry as thinly as possible.
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9
Using a pastry cutter or knife, cut 3-inch-wide strips of pastry.
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10
With the same cutter make 1/2 inch horizontal slits just off one long edge of the pastry, about 3/4 inch apart.
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11
Spread some cooled filling down the center of the strip, then fold the side with the slits over the solid side, enclosing the filling and sealing the edges.
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12
Cut into 3-inch long cookies.
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13
Place on a lined baking sheet.
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14
Repeat with the remaining pastry.
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15
Bake until the cookies are golden brown, about 15 minutes, be careful not to let them burn.
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16
Let cool on the cookie sheet for 10 minutes, then remove the cookies to a rack to cool completely.
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17
Store in an airtight container at room temperature.
