Cornmeal-Almond Biscotti

Name: Cornmeal-Almond Biscotti
Cuisine: United States
Ingredients: 1¼ cups whole unblanched almonds; 2 large eggs; 1 tablespoon anisette liqueur; ½ cup (1 stick) cold lightly salted butter; 1 cup sugar; 1½ teaspoons baking powder; ½ cup cornmeal, preferably coarse-ground; 1½ cups all-purpose flour, or as needed; 1½ tablespoons anise seeds; ½ teaspoon salt

Preparation info

Makes about
4½ dozen
biscotti

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Judy Rodgers, chef-owner of San Francisco’s Zuni Café, makes the best biscotti ever. This is her recipe.

Ingredients

1¼ cups whole unblanched almonds
½ cup (1 stick) cold lightly salted butter</

Americas
United States
San Francisco
Dessert
Vegetarian
Cookies

Method

Preheat the oven to 325 degrees F. Line 2 or 3 baking sheets with parchment paper, or generously butter the baking sheets; set aside. Scatter the almonds over a baking sheet and toast until dark-medium brown, usually 12 to 15 minutes.
Cool slightly on