Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper. Sift together the flour and baking soda. Whip the eggs, sugar, salt, and anise extract in an electric mixer using the whip attachment on high speed, until thick and light in color, about 5 minutes.
On low speed, mix in the dry ingredients until just incorporated. Add the almonds and anise seeds by hand and blend until evenly combined.
On the parchment-lined cookie sheet, form the dough into a 4 x 16 inch wide flattened log. (about 3/4 to 1 inch high).
Bake in a 300 degree oven until light golden brown, about 1 hour. Remove the pan from the oven and let cool for 10 minutes. Lower the oven temperature to 275 degrees. Using a serrated knife, cut the strip crosswise into 1/2 inch slices. Stand the sliced cookies back on the parchment lined cookie sheet and bake until golden brown and crisp, about 20 - 25 minutes. Cool on a wire rack.