In a mixing bowl, combine the flour, baking powder, baking soda, and salt.

In another mixing bowl (using your stand or hand mixer) combine the margarine, sugar, eggs, lemon zest, vanilla extract, almond extract, and the anise seed (if you are using it).

Slowly incorporate the dry ingredients into the wet ingredients.

Fold in the slivered almonds.

Cover the dough with plastic wrap and store in the refrigerator for 24 hours before baking.

Preheat the oven to 325F.

Grab a large baking sheet (mine was 15 ½" by 21 ½"). If you do not have a large baking sheet, use two smaller baking sheets.

Spray the baking sheet with non-stick cooking spray, or use flowered parchment paper.

Add a sprinkle of flour to the baking sheet to lightly cover the bottom.

Add a sprinkle of flour to your work surface, and split the dough into two pieces.

Place the dough on your floured work station, and using your hands, roll each piece of dough into a log. The logs should be about 1.5 inches in diameter.

If you are using one baking sheet, make 2 long logs. If you are using 2 baking sheets, make 4 logs. As they cook they will spread out to as wide as your hand, so the space is needed or they stick together.

Place the logs onto the sprayed and floured baking sheet.

Bake for 25 minutes or until they are flattened out and have a little bit of color.

Remove the baking sheet from the oven, and let them cool for about 5 minutes.

Carefully place the logs onto a cutting board. Let the logs sit for another 5 minutes.

While the logs are warm, cut them into pieces, approximately ½" wide. This is creating the cookie shape.

Place the cookies back on the baking sheet, cut side up.

If you have a convection bake feature on your oven, turn it to 325F. Bake for 5-7 minutes until the cookies are golden brown. I placed mine spaced on a wire screen so the convection heat could brown all sides. It took 10 minutes for a perfect golden brown.

If you do not have a convection bake feature, bake at 325 for 3-5 minutes, then flip each cookie and bake for another 3-5 minutes or until golden brown.

Place the cooled cookies on a dish and sprinkle with powdered sugar, if desired.