1/2 c. dried currants
1/4 c. dry red wine
1 3/4 c. all - purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. sugar
2 eggs, at room temperature
1 tbsp. grated lemon peel
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1 1/2 c. pine nuts, lightly toasted
2 tsp. anise, crushed

Combine currants and wine in a glass jar. Cover and let soak 24 hours, shaking jar occasionally. Sift flour, baking soda, baking powder and salt into small bowl. Using electric mixer, cream butter in medium bowl until light. Gradually add sugar and beat until fluffy. Add eggs 1 at a time, blending well after each addition. Blend in lemon peel, vanilla and almond extract. Mix in pine nuts and anise. Drain currants, mix currants into butter mixture. Add dry ingredients and mix well. Cover dough.

Chill 2 hours. Heat oven to 350 degrees. Grease and flour 2 baking sheets. Divide dough into 4 pieces. Using lightly floured hands roll each piece into about 1 1/2 inch wide logs on lightly floured surface. Dough will be sticky. Arrange log on each prepared sheet. Bake until tops are lightly browned, about 15 minutes or until done. Cool slightly on baking sheet. Carefully transfer all logs to cutting board, cut crosswise into 1/2 inch wide slices. Arrange cookies cut side down on baking sheets. Bake until golden brown about 10 minutes or so. Transfer cookies to rack when cool. You can add chopped almonds instead of peanuts