Dark chocolate on the bottoms makes them perfect. this is to be carefully followed or everything will fall apart. the right pan is the shallow small hearth alluminum mini cookie sheet. The time is 5" no more

3 1/2 ounces slivered almonds (about 1 cup)
3/4 cup sugar
1/4 cup all-purpose flour
Zest of 2 oranges, finely grated
1 teaspoon anise seeds, crushed
3 large egg whites, room temperature
1/4 teaspoon salt
2 tablespoons confectioners' sugar

3 1/2 ounces slivered almonds (about 1 cup) 3/4 cup sugar 1/4 cup all-purpose flour 1 teaspoon anise seeds, crushed 3 large egg whites, room temperature 1/4 teaspoon salt 2 tablespoons confectioners' sugar

STEP 1
Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
STEP 2
In the bowl of a food processor fitted with the steel blade, blend almonds with 1/2 cup sugar until almonds are finely ground. Transfer almond mixture to a medium bowl. Sift in flour. Add orange zest and crushed anise seed; stir to combine.
STEP 3
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, salt, and remaining 1/4 cup( 50gr) sugar to soft glossy peaks. Fold egg-white mixture into dry ingredients until just blended.
STEP 4
Spoon level tablespoons of batter 2 inches apart on prepared baking sheets. Sift confectioners' sugar over cookies. Bake until cookies are lightly browned along edges, about 12 minutes. Cool slightly before removing from sheets with a spatula.