2 c. sugar
1 c. butter, melted
1/4 c. anise seed (more if desired)
1/4 c. anisette liquor
3 tbsp. whiskey (or 3 or 4 tbsp. cream sherry or muscatel) (or 2 tsp. vanilla & 2 tbsp. water)
6 eggs
5 1/2 c. all purpose flour
1 tbsp. baking powder
2 c. coarsely chopped almonds

In a bowl, mix sugar with butter, anise seeds, anisette and whiskey. Beat in eggs. Mix flour with baking powder and stir thoroughly into sugar mixture. Mix in nuts. Cover and refrigerate for 2 to 3 hours.

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