Croquantes Fruseati – Aniseed Biscuits

8 oz. Flour
6 oz. Sugar
2 oz. Ground almonds
2 Whole Eggs and 3 Egg Yolks
1 oz. Aniseed

Break the eggs into a bowl, beat them well, then add sugar and beat all lightly; add the almonds, pounded to a powder, and the aniseed.  Beat all together until well incorporated.  Add the flour and beat thoroughly.  Have a marble slab clean and dry.  Roll the past out on the slab in the form of a long, thick rope.  Then take a knife and cut it into pieces about the size of a small egg.  Roll each between the palms of your hands, and shape them into oval balls.  Have a buttered sheet of paper on a baking sheet.  Make a slight incision into each cake by pressing the back of the knife across the surface.  Brush the egg over them, and sprinkle lightly with granulated sugar, and bake in a moderate heat to a light color.

Source:  Picayune Creole Cookbook, published by the Times-Picayune, New Orleans, in 1928.