Recipe - Cornmeal And Anise Biscotti

1 One fourth cup Toasted almonds (about 5
ounces)
1 Stick unsalted butter; room
temperature
1 cup Sugar
2 Eggs
1 tablespoon Anisette liqueur
1 One half teaspoon Baking powder
One half teaspoon Salt
2 One fourth cup (about) all purpose flour
One half cup Coarse yellow cornmeal
1 One half tablespoon Aniseed

From: sgetgood@bilbo.iii.net (Susan Getgood)

Date: Mon, 11 Sep 1995 16:24:10 GMT

December 1991 Bon Appetit, makes about 4One half dozen.

Preheat oven to 325F. Butter 2 cookie sheets. Coarsely chop One fourth cup
almonds. Using electric mixer, cream butter with sugar in large bowl just
until combined. Beat in eggs, liqueur, baking powder and salt. Stir in 2
cups flour, cornmeal, then whole and chopped almonds and aniseed. If dough
is sticky, mix in enough of the remaining One fourth cup flour by tablespoons to
form smooth dough.

Shape dough into four 2inch wide, 3/4inch thick logs. Transfer to
prepared cookie sheets, spacing evenly. Bake until pale golden on edges,
about 35 minutes. Transfer logs to racks and cool 10 minutes. Maintain oven
temperature. Place logs on work surface and cut diagonally into 1/2inch
thick slices. Arrange slices cut side down on cookie sheets. Bake until
very light brown, about 10 minutes. Transfer biscotti to rack and cool
completely. (Can be prepared 1 week ahead. Store in airtight container at
room temperature. DO NOT FREEZE)

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