2 c. sugar
1 c. (1/2 lb.) butter, melted
4 tbsp. anise seed
4 tbsp. anisette or other anise flavored liqueur
3 tbsp. whiskey or 2 tsp. vanilla and 2 tbsp. water
2 c. coarsely chopped almonds, walnuts or pecans
6 eggs
5 1/2 c. unsifted all-purpose flour
1 tbsp. baking powder

Mix sugar with butter, anise seed, anise liqueur, whiskey (or vanilla and water) and nuts. Beat in the eggs. Mix flour with baking power and stir into sugar mixture, blend thoroughly. Cover and chill dough for 2 to 3 hours.

Directly on greased baking sheets (without sides), shape dough with your hands to form flat loaves, 1/2 inch thick and 2 inches wide and as long as the sheet. Place no more than 2 loaves, parallel and well apart, on a pan. Bake in 375 degree oven for 20 minutes.

Remove from oven and let loaves cool on pans until you can touch them. Then cut in diagonal slices 1/2 to 3/4 inch thick. Lay slices on cut sides; close together on the baking sheets. Return to 375 degree oven for 15 minutes more until lightly toasted. Cool on wire racks and store in airtight containers.