Place seeds in food processor; add flour, baking powder, zest and salt. Mix. Add butter; pulse until crumbly. Add 1 cup nuts and the sugar. Pulse until nuts arre finely ground. In bowl, mix eggs and liqueur. Add to flour mixture; pulse to blend. Place in bowl; stir in remaining nuts. Cover; chill 4 hours. Preheat oven to 325 degrees F. On lightly floured surface, roll dough into 2 (16 x 1 1/4-inch) logs; place 4 inch apart on ungreased baking sheet. Bake 35 minutes or until firm; loosen with metal spatula. Slide onto cutting board. Cool 10 minutes. Reduce oven to 300 degrees F. Cut log diagonally into 1/2-inch thick slices; lay cut side down on baking sheet. Bake 15 minutes or until dry, turning slices over after 7 minutes. Cool completely. Makes 42 biscotti. Per biscotti: 88 cal, 1 g prot, 10 g carb, 5 f fat, 15 mg chol, 53 mg sod. Formatted by Mary Wilson, BWVB02B. b ----