Beat the egg yolks with the sugar, aniseeds and a small glass of orange flower water. Blend in the egg whites whipped to stiff peaks. Finally add the white flour and continue to beat. Grease with the butter all the internal surfaces of the long narrow paper boxes and pour in the preparation. Bake in a slow oven at 275°F, and after 20 minutes remove the packets and cut the “Anicini” into thin slices. Lay out the slices on an oven sheet greased with butter and toast in a hot oven at 400°F for a further 20 minutes. Dust with powdered sugar.