IN a mixing bowl, beat the eggs and sugar together until light and lemon colored. Add anise oil and mix well.
Stir in flour until well blended. It will be very stiff. Cover bowl and refrigerate for 3-4 hours.
Roll out the dough on a lightly floured board to about 1/8 to 1/4 inch thick. Impress with a Springerle rolling pin (If you have one) and cut along the dividing lines or cut into 1 1/2 X 2 1/2 inch squares.
Set the squares on a lightly floured board sprinkled with anise seed or wax paper lined cookie sheet sprinkled with flour and anise seed to prevent sticking.
Very Important Step: Let the cookies dry uncovered at room temperature for at least 10 hours. (We used to just put the pans/boards in the electric oven overnight to get them out of the way.)
Remove pans from oven if you used that method of drying and heat oven to 325 degrees. Transfer the cookies to a lightly greased cookie sheet and bake 12-15 minutes. These cookies should not brown much if at all. Bottom might be slightly golden.
Remove cookies to cooling rack and let cool to room temp. Store in an airtight container with a whole apple for 1-3 weeks until softened. Check occasionally for mold on the apple, and remove and replace if necessary.
If you are interested in springerle rolling pins or molds, take a look at eBay and see how many beautiful patterns there are for impressing the designs. Also, You can find springerle pins at Sur La Table, or probably Cooking.com. My next older sister inherited my mothers pin, so I will have to make an investment in one to follow the family tradition.