2 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1 lg. egg
1 lg. egg yolk
1 tbsp. buttermilk
2 tsp. cinnamon
1 1/2 tsp. anise seeds
3/4 c. finely chopped almonds

Mix first 3 ingredients. Beat butter, sugar, and brown sugar until fluffy. Beat in egg, egg yolk, buttermilk, cinnamon, and anise seeds. On low speed, gradually beat in flour mixture and almonds, scraping sides of bowl frequently. Form into rolls about 3/4 inch in diameter. Transfer to a wax lined 13 x 9 x 2 inch baking pan. Cover and chill 4 hours. Heat oven to 350 degrees. Lightly grease baking sheets. With a sharp knife, cut rolls into about 1/4 inch slices. Place 1 inch apart on baking sheets. Bake on bottom rack of oven 3 minutes or until lightly browned. Move baking sheet to middle rack and bake 2 to 3 minutes longer. Do not overbake. Cool on wire racks. Store in air-tight container.