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Enjoy the unique flavor of these Italian cookies with a steaming cup of coffee or espresso.
2 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons McCormick® Anise Seed
1 cup sliced almonds
1/4 teaspoon salt
2 teaspoons McCormick® Pure Vanilla Extract
Preheat oven to 350°F. Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl with electric mixer on low speed. Beat eggs and vanilla in separate bowl. Gradually add to dry ingredients, beating just until the dough resembles wet sand. Do not over mix.
Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten logs to 1-inch thickness.
Bake 30 minutes or until slightly risen and firm to touch. Cool logs on wire rack 15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
Bake 10 to 13 minutes or until crisp and golden. Cool on baking sheets. Store in covered container.
(Amount per serving)