Dissolve yeast in 1 cup warm water. Combine flour, salt and anise seeds in a bowl. Gradually add the yeast and add olive oil, mixing until a rather soft dough is formed. Turn out onto a floured board and knead for 10 minutes, until dough is smooth and elastic. Scatter the raisins over the board and knead the dough over them until they have been incorporated. Shape dough into a ball, cover with a clean kitchen towel and let rise in warm place for 1 hour, or until doubled in bulk. With the palms of your hand, flatten the dough down to 1/2" thickness. Let rest, uncovered, for 15 minutes. Use a sharp knife to cut the dough into 36 diamonds. Heat olive oil and fry the diamonds, a few at a time, turning until golden brown on both sides. Transfer to a paper towel to drain. Heat honey with 2 tablespoons of lemon juice and boil for just 3 minutes. Arrange frittelle on a serving plate and pour the hot honey over them.