Cornmeal-Almond Biscotti

Preparation

Baking Directions:

Preheat oven to 325 degrees F.

Line 2 or 3 baking sheets with parchment paper, or generously butter the baking sheets; set aside.

Scatter the almonds over a baking sheet and toast until dark-medium brown, about 12 to 15 minutes.

Cool slightly on a wire rack; leave the oven on.

Chop enough of the almonds to measure 1/4 cup.

Set both the chopped and whole almonds aside.

Cream the butter with the sugar using an electric mixer just until combined, no longer.

Add the eggs and mix until blended.

Add the anisette liqueur, anise seeds, 1 1/4 cups of the flour, the cornmeal, baking powder, salt and all of the almonds; mix until combined and the nuts are distributed.

Stir in enough of the remaining 1/4 cup flour so the dough comes together, but is not sticky (the dough should pull away from the sides of the bowl).

Working on the prepared baking sheets, shape the dough into 4 or 5 long logs, about 1 inch wide and 3/4 inch high.

Bake until the dough is set and beginning to turn pale gold at the edges, about 13 minutes.

Remove the baking sheets to a wire rack and cool for 5 to 10 minutes; leave the oven on.

Cut the biscotti into even slices about 1/2 inch wide.

Arrange the slices, cut sides up, on the baking sheets.

Return to the oven and bake the biscotti again until very lightly browned, about 10 minutes.

Transfer the biscotti to a wire rack and let cool completely.

Store in airtight container.

These biscotti keep well.

Tips:

From Kathleen Daelemans:The absolute best recipe for biscotti was created by Judy Rodgers, my culinary mentor, chef-owner of San Francisco’s Zuni Café.

Richard Sax was a huge fan of her biscotti and somehow managed to wrangle the recipe from her to include it in his book ten years before she included it in her own must-have tome, “The Zuni Café Cookbook.”