Grind the aniseed coarsely with mortar and pestle, blender, or spice grinder. If the blender requires liquid, put in the olive oil now and be careful not to grind the aniseed too fine.

Place the flour in a mound on a pasta board and make a well in it, then place in it the eggs, sugar, salt, ground aniseed, and oil if not already used. Using a wooden spoon, mix all ingredients together with the flour until they are completely amalgamated.

Knead the dough for 2 or 3 minutes, then divide into balls of about 1/2 inch in diameter.

Place the schiaccia over the heat for 5 minutes. Then open the schiaccia, place one ball of dough in the center, and close tightly.

Place the schiaccia, with the piece of dough inside, on the heat and let stand for about 30 seconds on each side, then remove the schiaccia from the flame, open it, and remove the brigidino. Put the wafer into a bowl or serving dish.

Repeat the procedure for all the balls of dough.

If you don't have a schiaccia, roll out each ball of dough into a thin layer with rolling pin. Cut out the dough, using a cookie cutter of any desired shape. Oil a cookie sheet; preheat the oven to 375 degrees. Place the cookie shapes on the cookie sheet and place it in the preheated oven for about 15 minutes, until golden brown and crisp, then remove from oven and transfer the brigidini into bowl or serving dish. Let them cool for about 2 hours.