- 1 cup whole blanched almonds -
- 4 tablespoons parve margarine, at room temperature -
- 1 cup sugar -
- 1/4 cup light brown sugar -
- 2 large eggs, plus one egg white -
- 1 teaspoon anise seeds -
- 1 teaspoon pure vanilla extract -
- 1 teaspoon almond extract -
- 2 cups all-purpose flour -
- ½ cup whole wheat flour -
- 1 ½ teaspoons baking powder -
Preheat the oven to 325ºF. On a large, parchment-lined jelly roll pan, toast the almonds in the oven for 20 minutes or until golden and fragrant, shaking the pan midway through. Let cool for 10 minutes and then chop roughly.
In a mixing bowl, beat together the margarine and the sugars with an electric mixer on medium-high speed or by hand with a whisk until creamy. Add the eggs and white and mix. Add the anise seeds, vanilla and almond extracts and mix again. Add both of the flours and baking powder and mix. Finally, add the toasted and chopped almonds and mix or knead with your hands until the almonds are distributed throughout the dough.
Re-line the same cookie sheet you used to toast the almonds with parchment. Divide the dough into 4 and then shape each into long, narrow logs, about 2 inches wide and 8 inches long. Place on a cookie sheet, 3 inches apart. Use a silicone spatula or your hands to smooth the top and sides of the logs. Bake for 30 minutes. Slide the parchment and logs onto a cutting board to cool for 10 minutes.
Reduce the oven temperature to 325ºF. Using a sharp serrated knife, slice the logs on an angle into ½ inch-thick slices. Place the slices cut-side down on top of a new piece of parchment on the cookie sheet. Bake for 7 to 10 minutes; 7 for soft, 10 for crunchier cookies. Slide the parchment and cookies onto a rack to cool. Store covered with plastic or in an airtight container at room temperature for five days or freeze for up to three months.