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 160ºC . On lightly floured surface, roll dough into 2 (16 x 3 cm) logs; place 10 cm 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 150ºC . Cut log diagonally into 1 cm 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, -20ºC fat, 15 mg chol, 53 mg sod. Formatted by Mary Wilson, BWVB02B. b ----