Biscotti
Ingredients
2 1/2 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tablespoon aniseed
3/4 cup almonds, coursely chopped
1/2 cup almonds, finely chopped
3 tablespoons water
Directions
Preheat oven to 350 degrees
Grease and flour cookie sheet
Combine flour, cornmeal, baking powder and salt in bowl
Beat butter and sugar in mixer bowl until light and fluffy
Beat in eggs
Gradually add dry ingredients until blended, then aniseed, almonds, and water.
Divide dough in half and place on cookie sheet.
Shape each half into 14 inch rope, flattening slightly, to 3/4 inch thick.
Bake 25-30 minutes or until golden brown.
Carefully transfer strips to cutting surface.
With serrated knife, cut into 1/2 inch slices.
Place cut side down on clean cookie sheet, return to oven.
Turn off oven, let cookies dry one hour.
Cool on cookie sheet.
