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1
Preheat the oven to 350F, with a rack in the center.
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2
Line a baking sheet with parchment paper, and set aside.
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3
Combine the flour, cornmeal, baking powder, and salt in a medium bowl, and mix thoroughly with a whisk or fork; set aside.
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4
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
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5
Add the sugar, and beat until light and fluffy.
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6
Beat in the eggs 1 at a time until well combined; beat in the orange extract.
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7
Add the flour mixture; beat on low speed until just combined.
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8
Add the orange zest, dates, almonds, and anise seed, and beat until combined.
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9
Transfer the dough to the prepared baking sheet; using your hands, pat into a log that is roughly 14 x 3 1/2 inches.
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10
Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes.
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11
Remove from the oven; let cool 15 minutes.
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12
Transfer the log to a cutting board, leaving the parchment behind on the sheet.
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13
Using a serrated knife, cut the log crosswise into 1/2-inch-thick slices.
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14
Arrange the slices on a baking sheet.
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15
Bake until they just begin to brown at the edges, 15 to 18 minutes, rotating the pan halfway through.
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16
Remove from the oven; let cool on the baking sheet.
