Cantucci

Method

Cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time with the vanilla extract. In a separate bowl, whisk together the flour, baking powder, salt and aniseed. Fold the dry ingredients into the wet mixture, then fold in the almonds. Divide the dough in half and shape into two long logs approximately 30cm long and 5cm wide on a baking tray lined with greaseproof paper. Bake at 180°C for 25-30 minutes until golden and firm to the touch. Allow to cool for 10 minutes, then slice diagonally into 2cm thick biscuits. Stand the biscuits upright on the baking tray and return to the oven at 160°C for 12-15 minutes, turning halfway through, until they are crisp and lightly golden.