Preparation / Directions:
Combine flour, baking powder, anise seed, salt, cinnamon and nutmeg; set aside. In a separate bowl, cream butter and 3/4 cup sugar until fluffy. Beat in vanilla and eggs. Stir in almonds and flour mixture. Line a baking pan with foil. Divide the dough in half and mold into two 12-in. x 2-in. rectangles on the foil. Smooth the surface of each rectangle; then brush with milk and sprinkle with remaining sugar. Bake at 375 degrees for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300 degrees. Lift rectangles with foil onto a wire rack; cool 15 minutes. Place rectangles on a cutting board; slice 1/2-in. thick crosswise on the diagonal. Place slices, cut side down, on baking sheets. Bake 10 to 12 minutes longer. Turn oven off, leaving cookies in oven to cool with the door ajar. Store cookies in airtight container.