In a large bowl, combine warm milk, yeast, 1.5 cups flour, and sugar. Cover and let sit to activate the yeast, about 1 hour.

Mix remaining flour, sugar, almond flour, anise seeds, salt, and orange zest. Create a well in the center and add the yeast mixture, eggs, yolk, and melted butter. Knead until smooth, about 5 minutes.

Knead by hand or with a stand mixer until dough is slightly tacky and elastic, about 10 minutes by hand or 5 minutes in mixer.

Shape the dough into a ball, place in oiled bowl, cover, and let rise until doubled, about 1.5 to 2 hours.

Divide dough into two equal parts, then each into three portions. Roll each into long ropes, about 18 inches.

Braid three ropes to form each loaf, pinch ends, and place on parchment-lined baking sheets.

Cover the loaves and proof until doubled, about 1.5 to 2 hours.

Preheat oven to 350°F. Brush loaves with egg white and sprinkle with sliced almonds.

Bake for 25-30 minutes until golden brown. Cool on racks before slicing.