These are tasty and much better than those found on the counters at the local coffeehouse.
2 1/4 c. flour
2 t. baking powder
1/8 t. salt
1/4 c. slivered almonds, toasted
2 T. unsalted butter @ room temp
3/4 c. sugar
1 t. almond extract
1 t. fresh lemon juice
1/2 T. anise seeds
3 egg whites, lightly beaten
~Preheat oven to 325 and lightly coat a large baking sheet with cooking spray. In a med. bowl stir together the flour, baking powder and salt. Add toasted almonds n stir well. In a large bowl using electric mixer set on med., beat together the butter n sugar until light n creamy. About 2-3 minutes. Next add almond extract, lemon juice n seeds until combined. Now using a rubber spatula, stir in the lightly beaten egg whites. With the mixer set on low add the flour mixture and blend well to form a ball (about 1 minute). Turn out onto a lightly floured surface and divide in half. Using your palms roll out to about 9″ long and 2″ wide. Transfer each roll to the prepared baking sheet and flatten slightly. Bake until firm (about 20 min.) until a toothpick inserted in center comes out clean. Remove from oven and cool for a few minutes. Reduce the oven to 250 and with a serrated knife cut diagonally 1/2″ thick. Lay slices cut-side down on cookie sheet and return to oven. Bake until crisp and golden (8-15 min) n transfer to rack to cool completely and then store in airtight container. At this point you can dip one end in melted chocolate (optional).