• 1/4 pound unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsps anise seeds
  • pinch salt
  • 2 1/2 cups flour
  • 1/2 cup light cream or half and half
  • 1 cup chopped almonds


In a large mixing bowl,cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla.

In another bowl, combine baking soda, baking powder, anise seeds, salt and flour. Add this mixture to batter in 3 batches alternately with cream. Blend in almonds. Cover dough and chill until firm to handle, 1 to 2 hours.

Preheat oven to 350*F.

Divide the dough in half. On a buttered baking sheet, using floured hands, form each half of the dough into 1 1/2-to2-inch wide by 15-to 16-inch long roll. Leave about 3 inches between the rolls on the sheet.

Bake until golden and firm to the touch, about 30 minutes. Lower oven temperature to 225*F. Remove baking sheet and let rolls cool about 15 minutes.

Using a sharp knife, cut rolls into 1/2-inch diagonal slices. Place slices close together on UNGREASED baking sheets and toast in oven until dry, crunchy, and lightly browned. about 1 hour. Cool completely and store in an air tight container.

Yield: 4 to 4 1/2 dozen cookies.

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth