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Roast the anise seeds in a dry pan. Leave to cool down and crush using a pestle and mortar.
Put crushed anise seeds, ground anise seed, flour, icing sugar, butter and egg in a bowl and knead into a smooth dough (using a mixer with dough hooks).
Wrap the dough in cling film and leave to cool in the fridge for 2 hours.
Preheat the oven to 180C/160C fan and line a baking tray with baking parchment.
Divide the dough into 3 or 4 parts. Dust your workspace with flour and roll out one part of the dough to a thickness of 5 mm (keeping the rest of the dough in the fridge). Use any cutter you like to cut out the cookies.
Arrange the cookies on the baking tray, leaving a little space between them. Bake them in the oven for about 8 minutes. Leave to cool on a wire rack.