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2 cups sugar
2 sticks unsalted butter
4 large eggs
4 1⁄2 cups flour
4 tsp. baking powder
1 tsp. salt
1/3 cup espresso
1 1⁄2 tsp. anise extract
1 tsp. vanilla
1 cup whole almonds
2 tbsp. aniseed
Preheat oven 350 degrees. Line heavy baking sheet with foil. Beat sugar & butter until fluffy and add eggs one at a time. Then, mix flour, baking powder and salt in medium bowl. Next, combine espresso, vanilla and anise extracts in a cup. Add dry ingredients and liquid mixture alternately, beginning & ending with dry ingredients. Add almonds & aniseed. Split dough between two pans. Form logs 2” wide x 13” long. Moisten fingers and smooth dough into logs.
Bake until golden and firm to touch for approximately 40 minutes.
Let cool. Reduce temperature to 300 degrees. Using a serrated knife cut into slices. Arrange on baking sheet and bake for approximately 30 minutes.
