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.
