Ladders

In a bowl, mix the whole eggs with the butter, sugar, a pinch of salt, and anise liqueur. Mix until smooth. a mixture smooth, without obvious lumps of butter and with the clearly perceptible scent of aniseed.

Sift the flour together with the vanilla-flavored baking powder and add it little by little to the mixture liquid. Knead until you obtain a soft but consistent dough: it must be workable on the work surface, without being overly sticky.

Get a smooth stick about the size of a pencil and about ten centimeters long. Lightly grease it before use: the surface should be slightly shiny, not oily, so the dough can roll up and roll out easily.

Transfer the dough onto the work surface and divide it into small portions. Stretch each portion with your hands until it forms a small cylinder similar to a breadstick, about a finger thick and uniform in shape along its entire length.

Wrap one cylinder at a time around the stick, forming a regular spiral. Gently remove it without squashing it and place it on a clean kitchen towel floured; proceed in the same way until you run out of dough.

Heat plenty of frying oil and add the spirals when it's hot. Fry them until golden brown, turning them gently to even out the color; they should be golden brown on the outside and firm in shape.

Drain the zucchini and place them on paper towels to remove excess oil. Dissolve the honey. in a double boiler and brush it on the still warm preparations, distributing it in a thin and even layer.