Beat the sugar and eggs together over a bain marie until they are light and foamy, but don't let the mixture get too hot, just warmed and light. Remove from heat and whisk until cooled.
Add in the anise seeds and a bit of vanilla flavor. Fold in the flour.
Pipe the anise drops on parchment paper or greased and floured sheet pans about the size of a half-dollar coin. Let dry several hours until a crust forms on the tops.