Cornmeal and Anise Biscotti
Author/Submitted by: email@example.com (Susan Getgood)
(about 5 ounces)
at room temperature
All Purpose Flour,
Preheat oven to 325F. Butter 2 cookie sheets. Coarsely chop 1/4 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 1/4 cup flour by
tablespoons to form smooth dough.
Shape dough into four 2-inch wide, 3/4-inch 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 1/2-inch 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)
Makes about 4-1/2 dozen.
December 1991 Bon Appetit.