Step 1

Baking Directions:

Step 2

Preheat oven to 325 degrees F.

Step 3

Line 2 or 3 baking sheets with parchment paper, or generously butter the baking sheets; set aside.

Step 4

Scatter the almonds over a baking sheet and toast until dark-medium brown, about 12 to 15 minutes.

Step 5

Cool slightly on a wire rack; leave the oven on.

Step 6

Chop enough of the almonds to measure 1/4 cup.

Step 7

Set both the chopped and whole almonds aside.

Step 8

Cream the butter with the sugar using an electric mixer just until combined, no longer.

Step 9

Add the eggs and mix until blended.

Step 10

Add the anisette liqueur, anise seeds, 1 1/4 cups of the flour, the cornmeal, baking powder, salt and all of the almonds; mix until combined and the nuts are distributed.

Step 11

Stir in enough of the remaining 1/4 cup flour so the dough comes together, but is not sticky (the dough should pull away from the sides of the bowl).

Step 12

Working on the prepared baking sheets, shape the dough into 4 or 5 long logs, about 1 inch wide and 3/4 inch high.

Step 13

Bake until the dough is set and beginning to turn pale gold at the edges, about 13 minutes.

Step 14

Remove the baking sheets to a wire rack and cool for 5 to 10 minutes; leave the oven on.

Step 15

Cut the biscotti into even slices about 1/2 inch wide.

Step 16

Arrange the slices, cut sides up, on the baking sheets.

Step 17

Return to the oven and bake the biscotti again until very lightly browned, about 10 minutes.

Step 18

Transfer the biscotti to a wire rack and let cool completely.

Step 19

Store in airtight container.

Step 20

These biscotti keep well.

Step 22

Tips:

Step 23

From Kathleen Daelemans:The absolute best recipe for biscotti was created by Judy Rodgers, my culinary mentor, chef-owner of San Francisco’s Zuni Café.

Step 24

Richard Sax was a huge fan of her biscotti and somehow managed to wrangle the recipe from her to include it in his book ten years before she included it in her own must-have tome, “The Zuni Café Cookbook.”