They Look Like Biscotti to Me...
Any way you slice it (so to speak), these are mighty tasty. Almonds and anise are a classic Italian flavor combination, one I've always loved. These are wonderful crunched on their own, or dipped into a mug of tea.
Italian Anise Cookies
Adapted from Cooking Light
3 c. all-purpose flour
2 tsp. baking powder
1 c. sugar
2 large eggs
2 egg whites
0.25 c. melted butter
0.5 to 0.75 chopped almonds (vary the fineness of the chop according to how much you like to bite into chunks of almond)
1.5 tsp. aniseed
Whisk flour and baking powder together. In another bowl, pour in the sugar, eggs, and egg whites, then beat on high until fluffy. Beat in the butter, then gradually add the flour mixture, almonds, and aniseed. The dough will be quite sticky and soft.
Divide the dough in half as best you can and turn out each half onto a separate sheet of wax paper. Shape the dough into rolls about eight inches long and 4-5 inches across, depending on what length you want the cookies to be. Chill the dough for an hour.
Heat the oven to 350. Unwrap the rolls, keeping the profanity to a minimum if there are small children about, and place on greased baking sheets. Bake 30 minutes or until lightly browned. Remove them and cool 10 minutes on a wire rack, then slice crosswise into slices, between .25" and .5". Place the slices on a baking sheet and bake 5 minutes. Turn the slices over and bake another 5 minutes. Cool the cookies on the rack.