1/2 cup (1 stick) butter
2 cups sugar
1 1/2 tsp. anise extract
6 eggs
5 cups unsifted all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 cups diced mixed candied fruit or
3/4 cup candied fruit & 3/4 c. whole pine nuts (pignoli)

Cream butter and sugar in a large bowl. Blend in anise extract and eggs. Mix together the flour, baking powder and salt; gradually mix into butter and egg mixture. Chill dough 1 hour. Divide dough into 4 equal parts.

Taking 1 portion of dough at a time, roll out on a floured board to make a rectangle 12 inches long and 8 inches wide. Sprinkle surface of dough evenly with 1/3 of the candied fruit or nuts. Starting with the wide side of the rectangle, roll dough tightly to make a long compact loaf. Place rolls on lightly greased baking sheets (2 loaves to a baking sheet). Bake in 375°F oven for 25 to 30 minutes, until lightly browned.

Remove from oven, let cool on pans for 5 minutes, cut in diagonal slices, 1/2-inch thick. Lay slices, cut side down, close together on the baking sheets and return to the 375°F oven for 16 to 18 minutes, until lightly toasted. Cool on racks and store in airtight containers or freeze.

Makes about 6.