Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs2 teaspoons anise extract2-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1-1/2 cups sliced almonds, toasted2 tablespoons aniseed10 ounces milk chocolate candy coating, melted
Preparation
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed.
Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown.
Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down.
Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.
