Procedures

1. 1

   To make the filling, combine the sugar, flour, and baking powder in a bowl. Add the beaten eggs, anise liqueur, and honey, and mix well.

2. 2

   To make the tart shells, combine the flour, powdered sugar, and baking powder in a mixing bowl. Cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse meal. Use your hands to form a ball. Press the dough flat (but do not roll out) and cover with plastic wrap. Refrigerate the dough for at least 1 hour.

3. 3

   Preheat the oven to 375°F. Once the dough has chilled, divide the dough into 24 balls and press each dough ball into a tart shell, or into the cups of mini muffin pans. Divide the anise seeds among the tart shells and spoon about 1 tablespoon of filling into each shell.

4. 4

   Bake the tassies for 15 minutes, or until lightly browned. Cool before you unmold the tassies from the tart pan.

5. 5

   Dust lightly with powdered sugar before serving.