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.
Potpourri with Rosemarie 