2 c. sugar
1 c. butter
1/4 c. EACH anise seeds and anisette
3 tbsp. whiskey
6 eggs
5 1/2 c. flour
2 tbsp. baking powder
2 c. chopped almonds (optional)

Mix sugar, anise seeds, anisette and whiskey. Beat in eggs. Mix flour with baking powder and stir into sugar mixture. Add nuts. COVER AND REFRIGERATE 2 to 3 hours on greased cookie sheets. Shape dough with hands to form flat loaves 1/2 inch thick.

Bake at 350 degrees for 20 minutes, or until lightly browned. Let cool, until can be touched. Cut into diagonal slices 1/2 to 3/4 inch thick. Place back on cookie sheet and bake at 375 degrees for 15 more minutes. Cool on wire rack. STORE IN AIRTIGHT CONTAINER.