Disaronno Dunkers

Best when dunked in a cold glass of milk or a hot cup of coffee or tea, these dunkers have no butter but lots of flavor and nuts.

Preheat oven to 325 degrees and line cookie sheets with parchment paper.

Blend 3 1/2 cups flour with 1 teaspoon baking powder and 1/4 teaspoon salt.  Beat together 4 large eggs plus 2 egg yolks with 2 cups granulated sugar.  Add 2 teaspoons vanilla, 2 tablespoons Disaronno liqueur, 1 tablespoon anise seed.   Stir in the dry ingredients and 4 cups slivered almonds.

Divide the sticky dough into 4 portions on a heavily floured board, shaping each into a log.  Transfer 2 logs to each baking sheet; brush with egg whites and sprinkle generously  with sugar.   Bake until golden and just starting to crack – about 20 minutes.  Cool logs for about 20 minutes and then cut diagonally into 1/2 inch thick slices.  Lay the slices on their sides and bake in a 200 degree oven for another 20-25 minutes.

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