Ingredients
2-1/2 cups all-purpose flour3 teaspoons baking powder1-1/2 teaspoons crushed aniseed3/4 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 cup butter, softened1 cup sugar, divided1-1/4 teaspoons vanilla extract2 large eggs1 cup blanched almonds, toasted and finely chopped2 teaspoons milk
Preparation
Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture.
Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar.
Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°.
Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans.
Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
