3 c. flour
1 c. sugar
1 cube butter, soft
3 eggs
2 tsp. baking powder
1 tsp. anise extract
2 tsp. almond extract
1 tsp. sherry
1 c. finely chopped almonds

Cream butter and sugar. Add eggs one at a time, beat until blended well. Add all dry ingredients, extracts and nuts. Mix well. Add sherry, form into 4 rolls, flatten on cookie sheet. Bake at 350 degrees until light brown, 20 to 25 minutes. Remove from oven and slice diagonally into 1/2 inch portion. Place on side of cookie sheet, return to oven and brown slightly. Turn cookies, brown the other side slightly.