AnICINI (ANISE COOKIES)
Source: The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen by Franco Galli
Makes about 8 dozen small cookies

These deep blond, aniseed-laced bars are found in pastry shops throughout Tuscany. Like cantucci, they are meant to be dipped, preferably in the region's renowned Vin Santo. But they are also delicious in a glass of sweet Marsala or even a hearty red wine or port.

2 1/3 cups unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tbsp aniseeds
1 1/2 cups sliced, raw almonds
1/4 lb. (1 stick) unsalted butter - room temp
1 1/4 cups sugar
3 eggs
1/2 tsp. vanilla extract
1/4 tsp anise extract
additional flour for work surface

Preheat oven to 375 degrees F.

In a bowl stir together the flour, baking powder, salt, and anise seed. Set aside.

In a large mixing bowl, combine the butter and sugar. Using a hand-held mixer set on medium speed, beat the ingredients until the mixture is fluffy, light, and pale in color, about 5 minutes.

Continuing to beat on medium speed, and add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla and anise extracts. Reduce the speed to low and add the flour mixture, one third at a time, beating well after each addition until thoroughly incorporated. Beat until a smooth dough forms.

Turn the dough onto a lightly floured work surface. Divide the dough into 4 equal portions. Using the palms of your hands, roll each portion into a log about 12-inches long and 1 1/2-inches in diameter.

Line a 12-inch wide baking sheet that is at least 18-inches long with parchment paper or grease it with butter (use 2 baking sheets if you do no have one long one, the dough spreads as it bakes.) Place the logs crosswise on the baking sheet, spacing them 3-inches apart. Using the palm of your hand, lightly flatten the top of each log until it is about 1/2-inch thick.

Bake the logs in the preheated oven until a light, golden brown, about 18 minutes. Remove from oven and let cool slightly on the baking sheet(s) until they can be handled, about 10 minutes. Leave the oven set at 375 degrees F.

Transfer to a cutting surface and, with a sharp knife, cut them crosswise on the diagonal into slices 1/2-inch wide. If a single sheet has been used to bake the logs, line a second baking sheet with parchment paper or grease it with butter. Arrange the pieces cut sides down on the baking sheet and return to the oven.

Bake until nicely toasted and the edges are golden brown, 8-10 minutes. Let cool completely on the baking sheets before serving. Store in a covered container at room temperature for up to 2 weeks.