Instructions: Preheat oven to 350 degrees.

In a large bowl, combine eggs, the 3/4 cup sugar, oil, lemon zest, aniseed, baking powder, vanilla, and salt. Whisk to blend. Add the flour and almonds and stir until a dough forms. Turn out onto a floured surface and knead until smooth, about 10 turns. Divide the dough in half.

Form each half into a log 2 inches in diameter. carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle the tops with additional sugar or vanilla sugar.

Bake until firm to the touch, about 30 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 350 degrees.

Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices 1/2 inch thick. Arrange the slices cut side down on the baking sheet. Return to the oven and bake until brown, about 20 minutes.

Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.

This recipe yields about 3 dozen cookies.

Comments: A new twist on a traditional recipe for mandelbrot, the Jewish version of biscotti. Anise adds an exotic flavor; without it, the recipe turns out delicious lemon cookies.

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