-MARY WILSON  BWVB02B
    3/4 c  Hazelnuts
      3    Eggs
      1 ts Vanilla extract
    1/4 ts Almond extract
  2 1/4 c  Unbleached all-purpose flour
    7/8 c  Sugar
      2 tb Anise seed; crushed with a
           -mortar and pestle
      1 ts Baking soda
    1/2 ts Salt
      3 oz White chocolate chips
      Place nuts in a shallow pan.  Bake in a preheated 350-degree oven 8 to
  10 minutes, or until golden brown. While still warm, rub nuts between a
  double layer of paper towels to remove their papery skin. Cool. Chop into
  halves or thirds.
      In a small bowl, beat eggs, vanilla and almond extract with a whisk. In
  a large mixing bowl, combine flour, sugar, anise seed, baking soda and
  salt.  Add egg mixture and mix until blended, about 1 minute. Mix in nuts.
      Divide dough in half.  On a greased floured baking sheet, form 2 logs
  about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at
  least 2 inches apart. Bake in the middle of a preheated 325-degree oven for
  25 minutes, or until set and bake through. Transfer from baking sheet to a
  wire rack and cook 5 to 10 minutes. Place on cutting board. With a serrated
  knife, cut 1/2-inch thick slices diagonally at a 45 degree angle.
   Lay slices flat on baking sheet and return to oven for 10 minutes, turning
  over once, to dry slightly. Cool on wire rack.
      To make glaze, heat white chocolate chips over hot water in a microwave
  oven on Medium power, checking every 30 seconds until chocolate melts. Stir
  to blend. With a spatula, spread chocolate over entire top surfce of
  cookies.  Cool at room temperature until set. Yield about 3 1/2 dozen.
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