Materials needed

• 6 eggs, separated• 1 cup powdered

sugar • 1 cup flour, sifted

• 3 tsp Anise seed

Materials Continued

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1/3 cup evaporated milk • 3 tablespoons molasses

Ingredients

• 2-1/2 cups all-purpose flour

• 3 teaspoons baking powder

• 1-1/2 teaspoons crushed anise seed

• 3/4 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

More Ingredients

• 1/2 cup butter, softened

• 1 cup sugar , divided

• 1-1/4 teaspoons vanilla extract

• 2 eggs

• 1 cup blanched almonds, toasted and finely chopped

• 2 teaspoons milk

Directions

Combine flour, baking powder, anise seed, salt, cinnamon and nutmeg; set aside. In a separate bowl, cream butter and 3/4 cup sugar until fluffy. Beat in vanilla and eggs. Stir in almonds and flour mixture. Line a baking pan with foil. Divide the dough in half and mold into two 12-in. x 2-in. rectangles on the foil. Smooth the surface of each rectangle, then brush with milk and sprinkle with remaining sugar.

Directions continued

Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°. Lift rectangles with foil onto a wire racks; cool 15 minutes. Place rectangles on a cutting board; slice 1/2 in. thick widthwise on the diagonal. Place slices, cut side down, on baking sheets. Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2 dozen.

Challenges that may happen

• Your cookies may turn out burned if you leave them in the oven for over the period of time needed