2 c. sugar
1 c. (1/2 lb.) melted butter
1/4 c. anise seeds
1/4 c. anisette liqueur
3 tbsp. whiskey (or 2 tsp. vanilla & 2 tbsp. water)
6 eggs
5 1/2 c. al purpose flour
3 tsp. baking powder
2 c. coarsely chopped almonds or walnuts

In a large bowl, stir together sugar, butter, anise seeds, anisette and whiskey. Beat in eggs. In another bowl, stir together flour and baking powder; gradually add to sugar mixture, blending thoroughly. Mix in almonds. Cover tightly with plastic wrap and refrigerate for 2 to 3 hours (or freeze for 1/2 hour).

Directly on greased baking sheets, shape dough with your hands (floured) to form flat loaves about 1/2" thick and 2" wide and as long as baking sheets. Place loaves parallel and 4" apart. Bake in a 375 degree oven for 20 minutes or until lightly browned.

Remove loaves from oven and let cool on baking sheets until you can touch them; then cut diagonally into 1/2" to 3/4" thick slices. Place slices close together, cut sides down on baking sheet. Bake in 375 degree oven for 15 minutes or until lightly toasted. Transfer to rack to cool. Store air tight. Makes about 9 dozen.