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1
Preheat the oven to 350 F. Line a 15 x 11inch jelly-roll pan with parchment paper.
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2
Stir the flour, cornmeal, baking powder, and salt together in a bowl.
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3
Beat the butter with a handheld electric mixer until creamy.
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4
As you continue beating, add the sugar gradually, until light and fluffy.
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5
Beat in the eggs one at a time, beating well after each addition.
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6
Stir in the anisette.
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7
Pour the dry ingredients and almonds into the bowl, switch to a wooden spoon, and stir until the dough is smooth.
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8
Divide the mixture into two equal portions.
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9
Shape each into a loaf 12 inches long by 3 inches wide, making the sides and top even and smooth.
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10
Place the loaves side by side on the parchment-lined jelly-roll pan, leaving at least 2 inches between them and 1 inch between each loaf and the side of the pan.
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11
Bake until loaves are golden and the tops spring back when lightly poked with a finger, about 30 minutes.
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12
Remove the baking sheet from the oven and reduce the oven temperature to 300 F. Cool the loaves until barely warm but still soft enough to cut, about 30 minutes.
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13
Slice the loaves crosswise into 1/2-inch-wide cookies.
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14
Lay the cookies on their side and bake until evenly golden brown and very firm, about 10 minutes.
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15
Cool completely.
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16
Biscotti can be stored in a covered container for up to 2 weeks.
