Source: dLife

Crispy, twice-baked, almond and anise Italian cookies.

Servings

4 tbsp margarine , softened
0.75 cup sugar
2 eggs
2 egg whites
2.5 cup white all purpose flour
2 tsp anise seed , crushed
1.5 tsp low sodium baking powder
0.5 tsp baking soda
0.25 tsp salt
0.33 cup Nuts, almonds, blanched, whole

1 Using electric beaters, combine margarine, sugar, eggs, and egg whites until smooth. Mix together flour, anise seeds, baking powder, baking soda, and salt and gradually fold into margarine mixture. Stir in almonds.
2 Form dough on greased baking sheets into 4 slightly flattened rolls, 1 1/2 inches in diameter. Bake at 350 degrees F for 20 minutes or until lightly browned. Let rest on wire racks until cool.
3 Slice into 1/2 inch thick bars. Lay slices, cut side down on an ungreased baking sheet.
4 Bake cookies again at 350 degrees F, 7 to 10 minutes per side, until golden. Let cool.

These are great dunked into coffee, tea, or Italian sweet wine.