Preheat oven to 350°F. Line two large baking sheets with parchment or Silpat. An un-greased baking sheet works well too.
Using an electric mixer starting on medium working to high, beat butter, powdered sugar and salt in a large bowl until light and fluffy, about two-three minutes. Add almond and anise and mix for another minute.
Reduce the mixer to low and add the flour in three to four batches. Add clove and nuts, continue on low until incorporated. The dough should be thick, coarse and a little sticky too.
Spoon or scoop about 1 tablespoon, then roll the dough into a ball. Place about 1½ inches apart on the baking sheet.
Bake 15-18 minutes or until the bottom begins to brown.
Remove and let stand for a few minutes, then transfer to cool on a wire rack.
When completely cool and ready to serve, roll or sift with powdered sugar.
Notes
Optional: 1/4 - 1/2 teaspoon clove (or cinnamon, nutmeg) sifted with powdered sugar to coat cookies! If wanting a smaller or larger cookie, that's great! Remember to adjust bake time up or down when choosing the size.For traditional wedding cookies interchange anise and almond with vanilla and omit clove.