Heat the oil in a saucepan. When it is hot, add the pared lemon rind, sesame seeds and ani-seed and remove the pan from the heat. Set aside and leave to cool. Using a slotted spoon, remove the lemon rind. Pour the oil mixture into a large bowl and add the wine, lemon and orange rind and sugar, beating until all the ingredients are well blended.

Sift the flour and spices into a bowl. Gradually add the mixture to the oil mixture, beating with a wooden spoon until they form a stiff dough. Using your hands, lightly knead the dough until it is smooth. Form into a ball and wrap in greaseproof or waxed paper. Set aside at room temperature for 30 minutes.

Preheat the oven to fairly hot 200°C (Gas Mark 6, 400°F). Line two large baking sheets with non-stick silicone paper.

Remove the paper from the dough and divide the dough into 24 equal pieces. Roll the pieces into small balls and, using the palm of your hand, flatten them into flat round biscuits (cookies), about 1 cm (1/2 in) thick. Arrange the biscuits (cookies) on the prepared sheets and press a few flaked almonds into the top of each one.

Put the sheets into the oven and bake for 15 to 20 minutes, or until the biscuits (cookies) are firm to the touch and golden brown around the edges. Remove the sheets from the oven and transfer the biscuits (cookies) to a wire rack to cool. Allow to cool completely before serving.