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Cornmeal and Anise Biscotti
makes about 4-1/2 dozen

1 1/4 cups toasted almonds (about 5 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 TBSP anisette liqueur
1 1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups (about) all purpose flour
1/2 cup coarse yellow cornmeal
1 1/2 TBSP aniseed

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.


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