Beat sugars and butter until well blended. Add anise seed and eggs; blend well.
Stir in flour and baking powder; mix well. Stir in almonds. Shape dough into two
10 x 1-inch rolls. Place rolls 4 inches apart on greased cookie sheet. Flatten each
to 2-inch width. Bake at 350 degrees F for 20-30 minutes or until golden brown.
Cut diagonally into 1/2 inch slices. Arrange slices, cut side down, on ungreased
cookie sheets. Bake at 350 degrees F for 6-10 minutes or until bottom begins to
brown. Turn and bake for an additional 3-5 minutes or until crisp. Cool completely.
Store in tightly covered container for up to one month. The anise flavor gets
stronger with time.