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1
Sift together the flour, baking powder, and salt and set aside.
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2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy.
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3
Add brown sugar while mixing.
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4
Add the eggs, flour mixture, and anise seeds.
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5
Beat on low just until the dough begins to come together.
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6
Add the almonds and mix just until distributed.
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7
Do not overwork.
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8
On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax.
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9
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
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10
Divide the dough into 2 equal portions on a lightly floured work surface.
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11
Using your hands, roll each portion into a log about 3 inches in diameter.
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12
Top generously with crystal sugar.
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13
Place the logs on the prepared baking sheet and press down lightly to flatten slightly.
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14
Logs should be several inches apart.
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15
Bake until firm and light brown, about 1 hour or more.
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16
When poked with a finger, the dough should feel firm to the touch and not collapse or cave in.
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17
Remove from the oven.
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18
Let the logs cool completely before serving.
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19
Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds.
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20
They'll add a subtle chocolate flavor.
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21
* Chef's Note: Crystal, or sparkling sugar is large-grained, decorative sugar available in both white and colored versions.
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22
It gives the cookies a slightly lighter and moister texture since it has a higher moisture content than granulated sugar.
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23
You can substitute turbinado sugar, which is also large grained.
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24
It gives a slightly coarser texture.
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25
You can also use granulated white sugar with very good results.
