1. Sprinkle chopped almonds in a 15x10x1 inch jelly roll pan. Toast in oven while oven preheats, 10 minutes, or until golden; remove; cool.
2. Sift flour, sugar, baking powder and salt into a large bowl; stir in lemon' rind, anise seeds, eggs and cream with a wooden spoon until mixture makes a soft dough.
3. Ro;ll out half the dough to a 10x8-inch rectangle on a lightly floured pastry cloth or board; sprinkle with half the toasted almonds; roll up, jelly roll fashion, starting from the 10-inch side. Place, seam-side down, in jelly roll pan. Repeat with remaining dough and nuts to make a second roll; flatten each roll to a 1-inch height.
4. Bake in moderate oven (350°) 20 minutes, or until rolls are lightly browned. Cool in pan on wire rack 15 minutes. Remove rolls to wooden board with a long spatula; cut into 1/2 inch slices and place, cut-side down, in a single row in jelly roll pan. (You might have to make more than one panful.)
5. Broil 4 inches from heat for 5 minutes, or until toasted. Cool on wire facks; store in a metal tin.