4 eggs
1/2 c. butter, melted
3/4 c. sugar
3 1/2 c. flour
1 tsp. almond flavoring
1 tsp. anise flavoring
3 tsp. baking powder
1 c. almonds, scalded with skins on

Beat eggs one minute. Add sugar, butter flavorings, flour and baking powder. Mix and knead for a few minutes. Divide into 3 parts. Roll length of cookie sheet, grated. Brush with milk on top. If smaller cookies are preferred, make 4 rolls. Bake at 350 degrees; cool. Slice diagonal with sharp knife. Place cookies on cookie sheet. Bake 5 to 8 minutes at 425 degrees or lightly browned. I like to dip them into powdered sugar after cooled.

This is a good Italian cookie. Will keep in container for a few months.