From Jan Crawford in Des Moines WA
1 cup whole almonds, natural
⅔ cup butter
1 ½ cup sugar
1 Tbsp Anise seed (optional - I hardly ever use it anymore)
1 ½ tsp. almond extract (optional)
1 tsp. grated orange peel
4 ½ cups flour
1 Tbsp baking powder
½ tsp. salt
Toast almonds at 350F for 8-12 minutes. Chop by hand into fairly large pieces when cool.
Cream butter and sugar until fluffy, beat in eggs one at a time. Add the sugar, seasoning and orange peel.
Mix the dry ingredients and add to the creamed mixture then add the nuts and other ingredients. I kind of knead it a bit, then into an 8-inch or so roll and cut into four portions. Roll each into a rope the length of the baking sheet (I can put all four on one sheet at this time), place on the ungreased sheet and pat down a wee bit and bake at 350F for 25 to 30 minutes. They need to be dry and a nice golden colour.
Options: 1 cup grated ginger. Hazelnuts with dried peaches, apricots, cranberries, chopped semi sweet chocolate (or use chocolate chips).