Preheat the oven to 170°C and line a baking tray with non-stick baking paper. Whisk together the egg, egg yolk and sugar until thick and pale.
Add the oil to the eggs. Combine the flour, almonds and anise, if using. Add the flour mixture to the eggs and stir until a sticky dough forms.
Dust your work surface well with flour and roll out the dough into pencil-shaped lengths. Place the pastry lengths on the prepared baking tray, allowing space in between for the biscuits to expand.
Bake for 15 minutes until golden. Cool and store in an airtight container.