Biscotti

Preheat the oven to 350°F and set the oven racks in the upper and middle thirds of the oven. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and crushed anise seeds.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Mix in the vanilla and almond extracts.

Add the flour mixture and almonds and mix on low speed until just combined. Dust your hands lightly with flour and divide the dough evenly into two disks; wrap in plastic wrap and refrigerate for at least 15 minutes.

Remove the dough from the refrigerator and divide each disk into two equal pieces. Dust your hands with flour and form each portion into logs about 2-inches wide and ¾-inch tall directly on the lined baking sheets.

Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 25 to 30 minutes, rotating the pans from top to bottom and front to back midway through, until the loaves are firm to the touch and golden around the bottom edges. Remove from the oven and let cool for 20 minutes.

Once cool, transfer the logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous ½-inch slices.

Arrange the cookies, cut side down, back on one of the lined baking sheets. It will be a tight squeeze; it's not necessary to leave any space between the cookies. Return to the oven on the middle rack and cook for 5 to 7 minutes, until lightly golden on the underside. Remove the pan from the oven, carefully flip the biscotti over, and cook for 5 minutes more, until lightly golden all over.

Let cool on the baking sheet completely before serving. The cookies will keep in an airtight container for up to a month.