First off, start by proofing the yeast: In a small bowl, dissolve the yeast with the lukewarm water and sugar. Let it stand to 10 minutes until a bubbly foam is created on its surface. This is an indication that your yeast is fresh and not expired.

To make the dough: In a bowl, add the flour, anise seeds, salt, sugar. Mix well.

Heat the sunflower oil a bit and add to the flour.

Mix in lukewarm water and add the proofed yeast. Knead the mixture until you end up with a malleable dough. Cover with a kitchen towel and leave for 1 hour to ferment.

While the dough is resting, prepare the filling: Place the almonds in a food processor, and pulse a few times until well ground. Transfer to a bowl, add the sugar, cinnamon powder, crushed mastic, gum, almond extract, egg white, and orange blossom water. Mix well to incorporate.

On a flat surface, roll out the almond filling between two sheets of waxed paper to a rectangle of 30 cmx 22 cm/ 12 x 7 inches.

When the dough has doubled in size, roll it between two sheets of waxed papers to approximately 30x 22 cm/ 12 x 7 inches

Peel off the top of waxed paper from each. Invert the almond paste on top of the dough.

With a pizza cutter, cut into 3 equal portions. Roll up tightly each portion to a jelly roll-style, starting with the long side, creating 3 equal logs. Wrap, each with plastic wrap. Roll out several times back and forth to smooth it. Gently flatten each log with your fingers to reduce its volume.

With a pizza cutter slice each log into equal diamond patterns bout 2.5 cm/ 1 inch wide pieces.

Transfer the cookies to an oven sheet lined with parchment paper. Use the tines of a fork to make criss-cross marks and brush the top of each cookie with the egg wash.

Bake in a preheated oven to 200°C/400°F, to a golden color, it takes about 12 minutes. Enjoy.