Italian Nut Cookies
|Sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 Cup (16 tbs), melted|
|Anise seeds||1⁄4 Cup (4 tbs)|
|Anisette/Other anise-flavored liqueur||1⁄4 Cup (4 tbs)|
|Whiskey/2 teaspoons vanilla and 2 tablespoons water||3 Tablespoon|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Baking powder||3 Teaspoon|
|Chopped almonds/Walnuts||2 Cup (32 tbs)|
In a large bowl, stir together sugar, butter, anise seeds, anisette, and whiskey.
Beat in eggs.
In another bowl, stir together flour and baking powder; gradually add to sugar mixture, blending thoroughly.
Mix in almonds.
Cover tightly with plastic wrap and refrigerate for 2 to 3 hours.
Directly on greased baking sheets, shape dough with your hands to form flat loaves about 1/2 inch thick, 2 inches wide, and as long as baking sheets.
Place loaves parallel and 4 inches apart.
Bake in a 375Â° oven for 20 minutes or until lightly browned.
Remove loaves from oven and let cool on baking sheets until you can touch them; then cut diagonally into 1/2 to 3/4-inch-thick slices.
Place slices close together, cut sides down, on baking sheets; bake in 375Â° oven for 15 more minutes or until lightly toasted.
Transfer to racks to cool.