Toast the almonds on a cookie sheet for 8 to 10 minutes. Rub the nuts between the paper towels to remove skins(you can leave the skin too). Let it cool. Pulse it in a blender to crush it.
Microwave anise seeds in a bowl for 15 seconds and set aside
Combine the flour, baking powder, and salt in a large bowl, set aside.
Cream the butter and sugar until light and fluffy. Beat in the eggs and anise.
Gradually stir in flour mixture and crushed almonds.
Divide the dough in half and shape it into 2 logs about ¾ inch thick, 1½ inch wide, and 3 inches long. Place on the cookie sheet 2 inch apart. Bake for 20- 22 minutes. Let it cool for 5 mins.
With a serrated knife, slice ½ inch cookies. Place upright on the cookie sheets and bake for 10 minutes. Transfer to a rack to cool completely.
Melt the chocolate in a double broiler over low heat. brush the tops of the logs with the chocolate and let cool to harden.
Recipe by Khatta Meetha at http://khattameetha.com/dessert/chocolate-coated-almond-biscotti