2 c. sugar
1 c. melted butter (I use soft butter)
4 tbsp. anise seed, crushed
4 tbsp. anise flavored liqueur (opt.)
3 tbsp. bourbon or 2 tsp. vanilla & 2 tbsp. water
2 c. coarsely chopped almonds or walnuts
6 eggs
5 1/2 c. flour
1 tbsp. baking powder

Mix sugar, butter, anise seed, bourbon and nuts. Beat in eggs well. Add sifted flour and baking powder. Blend. Chill well.

On floured board, shape dough into flat loaves 1/2" thick, 2" wide and as long as cookie sheets. Bake 2 to a sheet (lightly oiled) at 375 degrees for 20 minutes. Watch temperature. Should be pale but firm to touch.

Remove; let cool on pans until cool to touch; cut into diagonal slices 1/2" to 3/4" thick. Lay slices on cut sides close together and bake 15 minutes more at 375 degrees or until lightly toasted.

VARIATION: Roll out each portion of dough; sprinkle with candied fruit (about 1/3 cup for a fourth of the dough), roll up and bake as before.

Yield: 9 dozen.