serves 6-8
1 cup butter, warmed to room temperature
2 cups sugar
4 eggs
4 teaspoons anise seeds
2 teaspoons anise extract
1 cup chopped almonds
4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
- In a large mixing bowl, beat together butter and sugar.
- Add eggs one at a time and combine. Add anise seeds, anise extracts and almonds.
- Mix well, then add flour, baking powder and salt. Chill covered in refrigerator for at least two hours or preferably overnight. Dough can be stored covered for up to a week.
- Preheat oven to 350F. Form dough into two long cylinders and put on large baking sheet.
- Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 10 minutes.
- With a sharp bread knife, cut loaves on the bias into 3/4" thick slices. Lay cut side down on cookie sheet and toast for 10 minutes.
- Optionally drizzle melted baking chocolate on top. Serve with coffee.
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