2 cups sugar
1 cap (1/2 lb.) butter of margarine, melted
4 tablespoons anise seed
4 tablespoons anisette or other anise-flavored liqueur
3 tablespoons whiskey, or 2 teaspoons vanilla and 2 tablespoon water
2 cups coarsely chopped almonds or walnuts
6 eggs
5 cups unsifted all-purpose flour
1 tablespoon baking powder

Mix sugar with butter, anise seed, anise liqueur, whiskey (or vanilla and water),and nuts. Beat in the eggs. Mix flour with baking powder and stir into the sugar mixture; blend thoroughly. Cover and chill the dough for 2 to 3 hours.

Directly on greased baking sheets (without sides) shape dough with your hands to form flat loaves that are about inch thick and 2 inches wide and as long as the baking sheet. Place no more than 2 loaves, parallel and well apart, on a pan. Bake in 375 oven for 20 minutes.

Remove from oven and let loaves cool on pans until you can touch them, then cut in diagonal slices that are about to inch thick. Lay slices on cut sides, close together on the baking sheets, and return to the 375 oven for 15 minutes more or until lightly toasted. Cool on wire racks and store in airtight containers. Makes about 9 dozen.