Instructions: Soften yeast in water; add anise seed, salad oil, olive oil, lemon peel, salt, sugar, and 1 cup of the flour. Beat until smooth. Add pine nuts and enough of the remaining flour to make a stiff dough. Turn out on a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed. Place dough in greased bowl, cover with a damp cloth, and let rise in warm place until doubled, about 1 hour.

Punch down, divide dough in half. Cut each half into 20 equal pieces; roll each piece, using palms of hands, into a 7-inch length. Place parallel on greased baking sheets about 1/2 inch apart. Cover and let rise until puffy, about 30 minutes; brush with egg, sprinkle lightly with salt.

Bake in 325 degrees F overn for 30 minutes, until lightly browned. Serve hot or cold.

Store airtight at room temperature for 3 or 4 days. Freeze for longer storage.

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