2 c. sugar
2 c. coarsely chopped nuts
1 c. butter, melted
1/4 c. anise seed
1/4 c. anisette
2 tbsp. water
2 tsp. vanilla
6 eggs, room temp.
5 1/2 c. flour
1 tbsp. baking powder

Mix sugar, nuts, butter, anise seed, anisette, water and vanilla in a large bowl. Beat in eggs, 1 at a time. Combine flour and baking powder and stir into mixture. Cover with plastic wrap and refrigerate 3 hours. Grease baking sheet.

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 at 375 degrees. Let cool 30 minutes. Maintain oven at 375 degrees. Cut loaves diagonally into 1/2 to 3/4 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 air tight container.