Anise Cornmeal Biscotti

3/4 C or 4.5 oz hazelnuts or almonds

4 T butter, cold (original uses salted butter)

125 g sugar

1 egg, cold

1 1/2 t anisette liqueur

156 g flour

2 T fine cornmeal

1 t baking powder

3/4 t salt (original uses 1/2 t salt)

1 1/2 t anise seeds

Preheat oven to 325.

On a lined baking sheet, lightly roast nuts 15 mins or until fragrant.

Remove nuts and set baking sheet aside for biscotti.

If using hazelnuts, rub paper skin off with a kitchen towel.

Coarsely chop nuts.

Remove 3/4 largest pieces of nuts and finely chop remaining 1/4.

In a stand mixer bowl, beat butter and sugar just until uniform.

Beat in egg and anisette.

Separately, combine nuts, flour, cornmeal, powder, salt, and anise.

On low speed, incorporate drys into butter just until uniform.

Dough should be cold and not too sticky.

Using additional flour as necessary, roll into two logs, 1" in diameter.

Space them several inches apart on baking sheet.

Bake 15-20 mins or until slightly brown and firm on the surface.

Dough should still yield to light pressure.

Transfer cookie logs to a cutting board.

Slice on an angle 1/2 - 3/4" thick.

Will yield 24 large or 36 small cookies.

Place cut side down on baking sheet and bake an additional 5 mins.

Best if aged a few days.

Phara,
zunicafecookbook