Step 1

Preheat oven to 200°. Toast 1 Tbsp. aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Using an electric mixer on high speed, beat egg whites until frothy, about 1 minute.

Step 2

With motor running, gradually add granulated sugar and beat until medium peaks form, 8–10 minutes. Then gradually add powdered sugar and beat until stiff peaks form, about 5 minutes longer. Fold in aniseed.

Step 3

Spoon meringue onto a parchment-lined baking sheet, top with almonds and more aniseed, and bake until dry, 2–2½ hours. Turn off heat and let cool in oven.