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1
Preheat oven to 350F.
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2
Line 2 heavy large baking sheets with foil.
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3
Beat sugar and butter in large bowl until light and fluffy.
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4
Add eggs 1 at a time, beating well after each addition.
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5
Mix flour, baking powder and salt in medium bowl.
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6
Combine brandy, anise extract and vanilla extract in glass measuring cup.
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7
Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients.
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8
Stir in almonds and aniseed.
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9
Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet.
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10
Moisten fingertips and smooth dough into logs.
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11
Bake until golden and firm to touch, about 40 minutes.
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12
Transfer sheets to racks and cool completely.
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13
Reduce oven temperature to 300F.
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14
Transfer cooled logs to work surface.
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15
Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices.
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16
Arrange slices on baking sheets.
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17
Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes.
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18
Transfer to rack; cool.
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19
(Can be made 2 weeks ahead.
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20
Store in airtight containers at room temperature.)
