Preheat the oven to 325 degrees Fahrenheit. On a large jelly roll pan lined with Gefen Parchment Paper, toast the almonds in the oven for 20 minutes or until golden and fragrant, shaking the pan midway through. Let cool for 10 minutes and then chop roughly.

In a mixing bowl, beat together the margarine and the sugars with an electric mixer on medium-high speed or by hand with a whisk until creamy. Add the eggs and white and mix. Add the anise seeds, vanilla and almond extracts and mix again. Add both of the flours and baking powder and mix. Finally, add the toasted and chopped almonds and mix or knead with your hands until the almonds are distributed throughout the dough.

Re-line the same cookie sheet you used to toast the almonds with parchment. Divide the dough into four and then shape each into long, narrow logs, about two inches wide and eight inches long. Place on a cookie sheet, three inches apart. Use a silicone spatula or your hands to smooth the top and sides of the logs. Bake for 30 minutes. Slide the parchment and logs onto a cutting board to cool for 10 minutes.

Reduce the oven temperature to 325 degrees Fahrenheit. Using a sharp serrated knife, slice the logs on an angle into half-inch-thick slices. Place the slices cut-side down on top of a new piece of parchment on the cookie sheet. Bake for seven to 10 minutes; seven for soft, 10 for crunchier cookies. Slide the parchment and cookies onto a rack to cool. Store covered with plastic or in an airtight container at room temperature for five days or freeze for up to three months.