(I use filberts or pecans) Cream butter; add eggs. Add sugar, and beat well. Sift flour and baking powder together; add to bowl gradually, beating at med/low speed. Add nuts and Anisette; mix well. Using two (2) cookie sheets, spoon dough out into four (4) straight lines (loaf-style). Bake at 190ºC or 25 minutes. Cool for 10 minutes, then slice into 3 cm slices (I keep the ends for munching). Turn slices onto one side, return to oven, and brown 5-10 minutes (depends on how brown you want them). Turn over and repeat browning on other side. Cool completely, and store in plastic bags or air-tight container. Keeps well for up to 6 weeks, or can be frozen. I use my KitchenAid to do this dough makes it a snap!