-Dottie Cross
    2/3 c  Whole almonds
      1 tb Anise seeds
      2 tb Sambucca liqueur; or Pernod
    1/2 c  Butter
    3/4 c  Sugar
      2    Eggs
      2 c  All-purpose flour
      2 tb All-purpose flour; or
           -you could use unbleached
           -for both
  1 1/2 ts Baking powder
    1/4 ts Salt
  Place nuts in a shallow pan and bake in a preheated 350 degree oven for 8
  to 10 minutes, or until golden brown. Let cool. Place anise seeds in a
  small bowl. Add 1 tablespoon liqueur and heat in a 350 degree oven for 5
  minutes to infuse. Or place anise seeds in a small microwave-safe bowl. Add
  1 tablespoon liqueur and microwave on high for 10 to 15 seconds, or until
  steaming. Set aside. In a mixing bowl cream butter and sugar until light
  and fluffy. Beat in eggs. Add anise seed mixed with liqueur and the
  remaining 1 tablespoon liqueur. In a bowl combine the flour, baking powder
  and salt. Add to the creamed mixture, mixing just until blended. Cut nuts
  in halves or thirds and fold in. Divide dough in half. On a greased and
  floured baking sheet pat out into two logs (about 1/2 inch high, 1-1/2
  inches wide and 14 inches long, spacing at least 2 inches apart. Bake in
  the middle of a preheated 325 degree oven for 25 minutes or until lightly
  browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes.
  Place on a cutting board. With a serrated knife slice at a 45 degree angle
  about 1/2-inch thick. Place the slices upright 1/2 inch apart on the baking
  sheet and return to the oven for 10 minutes longer to dry slightly. Let
  cool on a rack. Store in a tightly covered container. Makes about 3-1/2 to
  4 dozen. From: Dottie Cross Reformatted for MM by CLM, HCPM52C
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