Step 1
Beat eggs and sugar until pale. Add butter, ground aniseed and Anisette liqueur and a pinch of salt.
Step 2
Sift self raising flour into the wet mixture and mix till combined. Move dough to a floured surface and kneed until combined. Add almonds and mix until evenly distributed.
Step 3
Divide the dough mixture evenly and form into little logs. Put on baking paper and bake on 180 degree Celsius until just kissed golden.
Step 4
Remove from the oven and allow to cool slightly.
Step 5
Using a serrated knife gently cut the logs on a diagonal and place back on the baking tray. Bake again until golden brown.
Step 6
Allow to cool. Serve and dip into your cup of espresso.
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