Grissini al pignoli (pine nut sticks)

1. In a large bowl, sprinkle yeast over warm water; let stand for about 5 minutes to soften.
2. Stiri in anise seeds, salad and olive oils, lemon peel, salt, sugar and 1 cup of flour.
3. Beat until smooth.
4. Add pine nuts and enough of the remaining flour to make a stiff dough.
5. Turn out onto a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed.
6. Place dough in a greased bowl; turn dough to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour).
7. Punch dough down and divide in half.
8. Cut each half into 20 equal-size pieces.
9. Using palms of hands, roll each piece into a 7" length.
10. Place parallel and about ½" apart on greased baking sheets.
11. Cover and let rise until puffy (about 30 minutes).
12. Brush with egg and sprinkle lightly with salt.
13. Bakei at 325°F.
14. for 35 to 40 minutes or until lightly browned.
15. Serve hot or cool on wire racks.
16. Store airtight at room temperature for 3 to 4 days; freeze for longer storage.