-Mary Tuohy-FMWM03B
           Butter for sheet
      5 c  Flour + flour for sheet
      5 x  Large eggs
      2 c  Sugar
      1 ts Vanilla extract
      1 ts Anise extract
      1 ts Almond extract
      1 ts Baking powder
      1 ts Salt
    2/3 c  Almonds, coarsely chopped
    2/3 c  Hazelnuts, coarsely chopped*
  1. Preheat oven to 325 degrees. Buter & flour large baking sheet.
   2. In a large mixing bowl, beat 4 of the eggs, the sugar, vanilla, anise,
  & almond extracts at high speed for about 10 minutes, until the mixture
  forms a smooth ribbon when the beaters are lifted.
   3. On a large piece of wax paper, sift flour, baking powder & salt.
   4. With mixer on low speed, stir flour mixture into egg mixture. Stir in
  the nuts 5. Divide dough into 3 parts & shape each part into a log 9 by 2
  1/3 inces. Put logs on baking sheet about 2 inches apart. Beat remaining
  egg and brush over logs. Bake 35-40 minutes or until golden.
   6. Remove baking sheet from oven. Cool 10 minutes. Reduce oven heat to 275
  degrees. Slide logs ontoa cutting board & cut int 1/4 inch slices using a
  sharp knife & pressing firmly to cut all the way through. Arrange slices
  cut side down on a baking sheet.
  Bake 15-20 minutes, or until lightly toasted. Transfer to a wire rack to
  cool. * - Hazelnuts should be roasted, skinned & coarsely chopped.
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