Ingredients:
2 Cups sugar
1 Cup (1/2 lb.) butter, melted
4 Tablespoons of anisette or an anise-flavor liqueur
3 Tablespoons of whiskey
2 Cups coarsely chopped almond or walnuts
6 eggs
5 1/2 Cups unsifted all-purpose flour
1 Tablespoon baking power
2 Cups sugar
1 Cup (1/2 lb.) butter, melted
4 Tablespoons of anisette or an anise-flavor liqueur
3 Tablespoons of whiskey
2 Cups coarsely chopped almond or walnuts
6 eggs
5 1/2 Cups unsifted all-purpose flour
1 Tablespoon baking power
Instructions:
In a bowl, stir together nuts, flour, and baking powder. Set aside.
Mix sugar with butter, anise liqueur, and whiskey.
Beat the eggs in one at time, beating well after each addition.
Mix in flow and blend thoroughly. Cover and chill dough for 2 to 3 hours.
Preheat oven to 375 degrees. Lightly grease 2-3 baking sheets.
With floured hands, shape 1/6 of dough so that it is 10-inch long, and 2 inches wide.
Flatten the log into a loaf no more than 1 inch thick (high) and about 2 inches wide.
Place no more than two loaves, parallel and about 3 inches apart on baking sheet.
Bake in a 375 degrees for 20 minutes. Remove from oven and let loaves cook on a rack until they can be touches (these can be wrapped at this point to freeze if saving for later). If cooking the same day, reduce the temperature 300 degrees. Cut cooked loaves in diagonal slices that are about 1/2 - 3/4 inch thick.
Lay slices on cut sides, close together on the baking sheet and return to the 300 degree oven for 20 minutes or until lightly toasted. Cook on wire rack and store in an airtight container.
If loaves have been frozen, remove from freezer and let stand until loaves can be sliced easily. Proceed with second baking at 300 degrees.
In a bowl, stir together nuts, flour, and baking powder. Set aside.
Mix sugar with butter, anise liqueur, and whiskey.
Beat the eggs in one at time, beating well after each addition.
Mix in flow and blend thoroughly. Cover and chill dough for 2 to 3 hours.
Preheat oven to 375 degrees. Lightly grease 2-3 baking sheets.
With floured hands, shape 1/6 of dough so that it is 10-inch long, and 2 inches wide.
Flatten the log into a loaf no more than 1 inch thick (high) and about 2 inches wide.
Place no more than two loaves, parallel and about 3 inches apart on baking sheet.
Bake in a 375 degrees for 20 minutes. Remove from oven and let loaves cook on a rack until they can be touches (these can be wrapped at this point to freeze if saving for later). If cooking the same day, reduce the temperature 300 degrees. Cut cooked loaves in diagonal slices that are about 1/2 - 3/4 inch thick.
Lay slices on cut sides, close together on the baking sheet and return to the 300 degree oven for 20 minutes or until lightly toasted. Cook on wire rack and store in an airtight container.
If loaves have been frozen, remove from freezer and let stand until loaves can be sliced easily. Proceed with second baking at 300 degrees.
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