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1
Preheat the oven to 350F.
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2
Spread out on a baking sheet and toast in the oven for 5 minutes: 1 1/2 cups whole almonds.
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3
Let cool and coarsely chop.
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4
Measure and stir together: 2 1/4 cups unbleached all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon aniseed.
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5
In another bowl, combine: 3 eggs, at room temperature, 1 cup sugar, 1/4 teaspoon lemon zest.
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6
Beat together until the mixture forms a ribbon.
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7
Stir in the flour mixture until just incorporated and then gently fold in the almonds.
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8
On a parchment-paper-lined baking sheet, form the dough into two 3-inch-wide loaves, about 3 inches apart.
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9
Smooth the loaves with damp hands.
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10
Bake for 25 minutes, or until lightly golden.
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11
Remove the loaves from the oven and let cool for about 10 minutes.
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12
Lower the oven temperature to 300F.
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13
Cut the cooled loaves into 1/2-inch-thick cookies and place cut side down on 2 baking sheets.
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14
Cook for 10 minutes, turn the cookies over, and cook for another 10 minutes, or until golden brown.
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15
Omit the almonds and use 1 cup raisins and 1 cup walnuts instead.
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16
Other nuts and dried fruits may be used in the same quantities.
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17
Add 1/2 cup chopped candied citrus peel.
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18
Use a spice other than anise, such as fennel or coriander, or omit the spices entirely and increase the amount of grated zest to 1 teaspoon.
