Italian Anise Cookies

1. 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).

2. 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.

3. 3

   Preheat oven to 350u00b0.

4. 4

   Unwrap rolls, and place on a baking sheet coated with cooking spray. Bake at 350u00b0 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 350u00b0 for 5 minutes. Turn slices over, and bake an additional 5 minutes. Remove from baking sheet, and cool completely on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.