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1
Preheat the oven to 375F.
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2
Line a large baking sheet with parchment paper; set aside.
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3
Spread the almonds in a single layer on a rimmed baking sheet.
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4
Toast in the oven until fragrant and just beginning to turn light golden, 6 to 8 minutes.
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5
Transfer nuts to a clean surface; spread evenly, and let cool completely.
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6
Sift together flour, cornmeal, baking powder and salt into a medium bowl; set aside.
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7
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
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8
Beat in the anise extract.
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9
Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed.
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10
Add the flour mixture, and beat on low speed until combined.
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11
Mix in anise seeds and toasted almonds.
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12
Turn out the dough onto a lightly floured surface, and knead to evenly distribute the nuts and seeds.
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13
Divide in half.
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14
Shape each piece into an 18-inch log, and transfer to the prepared baking sheet, about 3 inches apart.
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15
Brush beaten egg over the surface of the logs, and sprinkle generously with sanding sugar, if using.
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16
Bake, rotating pan halfway through, until logs are lightly browned and firm to the touch, about 30 minutes.
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17
Transfer parchment and logs to a wire rack to cool slightly, about 20 minutes.
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18
Reduce oven temperature to 300F.
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19
Place logs on a cutting board.
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20
Using a serrated knife, cut the logs crosswise on the diagonal into 1/2-inch-thick slices.
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21
Place a wire rack on a rimmed baking sheet.
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22
Arrange slices cut side down on the rack.
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23
Bake until firm to the touch, about 30 minutes.
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24
Remove pan from oven; let biscotti cool completely on the rack.
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25
Biscotti can be kept in an airtight container at room temperature for up to 1 week.
