Yield
4 dozen (serving size: 1 cookie)

How to Make It

Step 1

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and baking powder, stirring well with a whisk. Place sugar, eggs, and egg whites in a large bowl; beat with a mixer at high speed until light and fluffy. Beat in butter. Gradually add flour mixture, almonds, and aniseed, beating until well blended (dough will be sticky).

Step 2

Divide dough in half. Turn each half of dough out onto wax paper; shape each portion into an 8-inch roll. Wrap rolls in wax paper. Refrigerate for 1 hour or until firm.

Step 3

Preheat oven to 350°.

Step 4

Unwrap rolls, and place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until lightly browned. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll crosswise into 24 (3/8-inch) slices. Place slices on baking sheet. Bake at 350° for 5 minutes. Turn slices over, and bake an additional 5 minutes. Remove from baking sheet, and cool completely on wire rack.

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