Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Spread almonds and pine nuts on one of the prepared pans and bake until golden and fragrant, 6 to 8 minutes. Transfer nuts to a plate and let cool.

In bowl, whisk together flour, aniseeds, baking powder and salt.

In large bowl, using a hand mixer on medium speed, beat sugar, 2 eggs, 1 egg yolk and orange zest until light and doubled in volume and the batter falls in thick ribbons when beaters are lifted, 3 to 4 minutes.

Using a rubber spatula, fold in flour mixture, almonds and pine nuts until no patches of dry flour remain. Fold in butter (if using) and Vin Santo until combined. Form dough into a ball, then divide into 2 equal portions.

On lightly floured surface, shape each portion of dough into a log that’s 2½ in (6½ cm) wide. Transfer to prepared pan.

In small bowl, lightly beat egg white until frothy; brush over dough logs, then sprinkle logs with sugar. Bake until lightly browned on the bottom and dry to the touch, 20 to 25 minutes. Let cool on rack for 10 minutes.

Transfer logs to cutting board. Using sharp knife, cut diagonally to create slices that are ¾ in (2 cm) thick. Stand slices upright, about ½ in (1 cm) apart, on baking sheets.

Bake until cookies are lightly golden and dry to the touch, 10 to 15 minutes. Let cool on pans for 1 minute; transfer to rack to cool completely.