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  1 1/4 c  Almonds; toasted
    1/2 c  Unsalted butter; room temp
      1 c  Sugar
      2    Eggs
      1 tb Anisette liqueur
  1 1/2 ts Baking powder
    1/2 ts Salt
  2 1/4 c  (about) all purpose flour
    1/2 c  Coarse yellow cornmeal
  1 1/2 tb Aniseed
  Preheat oven to 325 degrees.  Butter 2 cookie sheets. Coarsely chop 1/4 cup
  almonds.  Using electric mixer, cream butter with sugar in large bowljust
  until combined. Beat in eggs, liqueur, baking power and salt. Stir in 2
  cups flour, cornmeal, then whole and chopped almonds and aniseed. If dough
  is sticky, mix in enough of remaining 1/4 cup flour by tablespoons to form
  smooth dough.
  Shape dough into four 2-inch-wide 3/4-inch-thick logs. Transfer to prepared
  cookie sheets, spacing evenly. Bake until pale golden on edges,
  approximately 35 minutes. Transfer logs to racks and cook for 10 minutes.
  Maintain oven temperature.
  Place logs on work surface and cut diagonally into 1/2-inch-thick slices.
  Arrange slices cut side down on cookie sheets. Bake until very light brown,
  about 10 minutes. Transfer biscotti to rack and cool completely. Store in
  airtight container at room temperature. Source: Bon Appetit Favorite
  dozen
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