In a large bowl, cream the butter and sugar together. Add eggs one at a time then beat until fluffy. Stir in the aniseed and vanilla. Sift together the flour, baking powder and salt and add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, knead by hand.
Divide the dough into 2 parts. Roll each piece into a log about 30cm long. Place logs onto baking trays, 2 to a sheet, the long way. Flatten the logs out until they are about 8cm wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm.
Cut the loaves into diagonal slices 1.5cm wide, place the slices onto the baking trays and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
I replaced the aniseed essence with lemon essence though it could do with an extra 1/2 teaspoon of it. I didn't chop my almonds finely enough which made it difficult to slice so with a bit more trial and error this will be a recipe for the books! - 09 Dec 2008