Preheat your oven to 375 degrees. Chop the pecans and candied nuts in a food processor until fine and transfer to a mixing bowl. To the bowl add the all-purpose flour and baking powder and combine. Set aside.
In a large bowl, cream room temperature unsalted butter and granulated sugar until light and fluffy. Add in anise extract and whiskey, and with the mixer running on medium speed, add the large eggs one at a time, mixing fully between each addition.
Add the flour mixture to the butter mixture and mix on low to combine.
Shape the cookie dough into two logs and place on a baking sheet with parchment paper and bake until browned, about 20 minutes.
Let cool, then slice loaves diagonally into slices about 1 1/2" thick. Using a bread knife works great for this! Place the slices back on the cookie sheet and bake until browned and crispy. Remove from the oven and place on a wire rack to cool.