Place your eggs into the bowl of a stand mixer. Mix on medium speed.
Then slowly add the sugar while the mixer is running.
When all the sugar is added turn up the speed to high and beat until the mixture is thick, for about 10 minutes.
In the mean time, shift together the flour, baking powder, salt, freshly ground anise seeds (use already ground if you must), and lemon zest.
When the sugar/egg mixture is ready, slowly dump in the flour mixture on low speed. Mix until just combined, you don't want to over mix.
Preheat your oven to 350 degrees.
The dough will be on the soft side. It's not easy to scoop like chocolate chip cookie dough, so your best bet is to pipe the cookies using a gallon sized plastic bag with a pipping tip attached. Pipe the cookies onto a sheet pan lined with parchment (lightly sprayed) or a Slipat. For more crisp cookies, try to keep the cookies small.
Sprinkle some coarse sugar on top of the cookies right before you put them in the oven.
Bake the cookie until firm about 10-12 minutes. I would recommend checking after 5 minutes. Keep in mind, every oven is different, so it's best to find what works for you in regards to baking time.