In a large bowl cream butter and sugar. Blend in eggs and anise essence.
Sift together the flour, baking powder and salt then stir into the egg mixture. Finally, stir in the glace fruit. Refrigerate dough for 1 hour.
Preheat oven to 165 degrees C. Divide dough into 4 equal portions. Roll each portion into a log about 20cm long. Place 2 logs per baking tray. Press down slightly and bake in the preheated oven for 25 to 30 minutes.
Remove from the oven and let cool on the trays for about 5 minutes. Slice diagonally into 1cm thick slices.
Place the slices cut side down on the baking tray and return to the oven for another 15 to 18 minutes or until lightly toasted. Cool on racks and store in airtight containers.