Biscotti

1. 1

   preheate the oven to 350 degrees. LIne a 15X11 inch jelly-roll pan with parchment paper. Stir the flour, cornmeal, baking powerd, and salt together in a bowl. Beat the butter with a handheld electric mixer until creamy. as you continue beating, add the sugar gradually, until light and fluffly. beat in the eggs one a ta time, beating well after each addition. stir in the anisette. pour the dry igredients and almonds into the bowl, switch to a wooden spoon and stir until the dough is smiooth.

2. 2

   divide the mixture into two equal portions. shape each into a loaf 12 inches long by 3 inhes wide, making the sides and the top even abnd smooth. place the loaves side by side on the parchement-lined jelly-roll pan, leaving at least 2 inches between them and 1 inch between each loaf and the side of the pan. bake until loaves are golden and the tops spring bck when lightly poked with a finger, about 30 minutes. remove the baking sheet from the oven and reduce the oven temperature to 300 degrees. cool the loaves until barely warm but still soft enough to cut, about 30 minutes.

3. 3

   slice the loaves corsswise into half inch wide cookise. lay the cookies on their side and bake until evenly golden brown and very firm, about ten minutes. cool completely. biscotti can be stored in a covered container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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