2 c. sugar
2 c. coarsely chopped walnuts
1 c. (2 sticks) butter, melted
1/4 c. aniseed
1/4 c. anisette liquor
2 tbsp. water
2 tsp. vanilla
6 eggs, room temperature
5 1/2 c. all-purpose flour
1 tbsp. baking powder

Mix sugar, nuts, butter, aniseed, anisette, water and vanilla in large bowl. Beat in eggs, one at a time. Combine flour and baking powder and stir into mixture. Cover with plastic wrap and refrigerate 3 hours or more.

Preheat oven to 375 degrees. Grease baking sheets. Divide dough into 5 pieces. Shape each into long loaf 1/2 inch high and 2 inches wide on prepared sheets, spacing 4 inches apart. Bake until firm to touch, about 20 minutes. Let cool 30 minutes. Maintain oven temperature at 375 degrees.

Cut loaves diagonally into 1/2 inch thick slices. Arrange slices cut side down on sheets. Bake until light brown, about 7 minutes on each side. Cool completely on racks. Store in airtight container. (I use electric knife to slice.)