Ocean Lover: Here's a recipe I've made and I love it, especially if they are glazed for a little more sweetness. I like the texture of the anise and cornmeal. It's easy to make. I try not to overcook the biscotti -- I don't like them too hard or too crisp. Hope this works out for you. I haven't made these in about 5 years but you're tempting me.
CORNMEAL AND ANISE BISCOTTI
From MasterCook II; Bon Appetit Favorite Restaurant Recipes
4.5 dozen
1 ? cup almonds ? toasted (I sometimes used thinly sliced almonds)
? cup unsalted butter at room temperature
1 cup sugar
2 eggs
1 tablespoon Anisette or Sambuca Liqueur
1 ? teaspoons baking powder
? teaspoon salt
2 ? cups all purpose flour (approximately)
? cup coarse yellow cornmeal
1 ? tablespoon aniseed
1. Preheat oven to 325 degrees. Butter 2 cookie sheets.
2. Coarsely chop ? cup almonds. I sometimes just use sliced almonds rather than chopped and whole almonds in this recipe.
3. Using electric mixer, cream butter with sugar in large bowl just until combined. Beat in eggs, liqueur, baking powder, and salt. Stir in 2 cups flour, cornmeal. Then stir in whole and chopped almonds and aniseed. If dough is sticky (it usually is at this point), mix in enough of remaining ? cup flour by tablespoons to form a smooth dough. Shape dough into four 2-inch-wide ?-inch-thick logs. Transfer to prepared cookie sheets, spacing evenly. They will look small but they will spread out quite a bit so leave room between logs.
4. 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 ?-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.
5. I like to drizzle the biscotti with a light glaze made from confectioners sugar, water, and vanilla that hardens. This adds a little more sweetness to them. You can look up a glaze recipe in a good cookbook or online.