1 pkg. yellow cake mix
3/4 cup oil
2 Tbsp. anise seed
1/2 teaspoon anise extract
1 cup chopped almonds
1-1/2 cups powdered sugar
1/3 cup finely ground almonds
Preheat oven to 325 degrees F. Spray a jelly roll pan with nonstick baking spray containing flour and set aside.
Combine cake mix, oil, and eggs in large mixing bowl and stir to blend. Beat two minutes at highest speed of mixer. Add anise seed, extract, and chopped almonds and blend well. Spread batter in prepared pan.
Bake for 20-30 minutes until golden brown and bars begin to pull away from sides of pan. Cool on wire rack for 10 minutes. Increase oven temperature to 350 degrees F. Cut dough into 3 strips lengthwise, then cut each strip across into 12 bars, making 36 bars total.
Place bars, cut side down, on ungreased cookie sheets. Bake bars at 350 degrees F for 8-12 minutes until cut sides begin to brown, turning over once during baking time.
While bars are baking, on shallow plate, combine powdered sugar and ground almonds and mix well. Remove cookies from cookie sheet and immediately drop into powdered sugar mixture; roll to coat. Place on wire rack and cool completely. Store loosely covered at room temperature.
36 biscotti cookies