3 tbsp. anise seed, water
3 lg. eggs
3 c. flour
About 6 oz. whole, blanched almonds
1 1/2 c. sugar
1/4 lb. MELTED butter
2 tsp. baking powder

1. Soak in water to barely cover 3 generous tablespoons anise seeds.

2. Cream 1 1/2 cups sugar with 3 eggs (large) - until light!

3. Add 1/4 pound MELTED butter.

4. Add drained seeds to the creamed butter, eggs, and sugar.

5. Add 3 cups flour, 2 teaspoons baking powder, and stir to blend.

6. Add one 6 ounce can of whole, blanched almonds (toasted hazel nuts are also good).

Mixture will be fairly soft.

7. Divide the mixture in bowl into 4 equal parts.

8. Using well floured hands, place parts one at a time on a well floured board and roll into a roll about 1 1/2 to 1 1/4 inches in diameter (roll will be about 10-12 inches long).

9. Place on two greased cookie sheets. (2 rolls per sheet).

10. Bake at 325 degrees for 25 minutes.

11. Watch carefully - they should not get really brown!

12. Remove rolls from the baking tray.

13. Use a sharp knife and quickly cut the roll into 1/2 slices. (These cuts should be made on a diagonal.)

14. Place the cuts on the baking sheet and return to the oven until under side is very light, golden brown.

15. Turn the cookies and continue until the cookie is a very delicate brown.

16. Cool on a rack.

Variation: Use 6 1/2 ounce hazel nuts for the almonds, add 6 tablespoons cocoa to flour, and use 2 tablespoons butter more. Watch heat carefully, maybe use 300 instead!