COOKIES - ANISE-ALMOND BISCOTTI

Makes 5 dozens

2 ¾ cups all-purpose flour

1 1/3 cups plus 1 tablespoon sugar

½ cup whole almonds

1/3 cup sliced almonds

2 tablespoons cornmeal

1 ½ tablespoons whole aniseed

1 ½ teaspoons baking powder

1/8 teaspoon salt

8 tablespoons unsalted butter, at room temperature

2 eggs

1 tablespoon vanilla extract

1 tablespoon Pernod

1 egg white, lightly beaten

1. Preheat the oven to 350F.
2. Combine the flour, sugar, almonds, cornmeal, aniseed, baking powder, and salt in the bowl of a standing mixer fitted with the paddle attachment.  Using low speed, mix by hand with a wooden spoon until thoroughly combined.
3. Add the butter and continue mixing on low speed until the dough has the consistency of wet sand.
4. Mix in the eggs, vanilla, and Pernod until a soft dough is formed.
5. Divide the dough in half and form into 2 logs, each 4 x 15 inches.  Place the logs on a cookie sheet lined with parchment paper.  Lightly beat the egg white.  Brush evenly on the logs and sprinkle with 1 tablespoon sugar.  Bake for 30 minutes, until golden brown.  The logs should be firm but still pliable.  Cool to room temperature.
6. When the logs are cool enough to handle, cut them into ¼-inch-thick slices with a serrated knife.  Lay the sliced cookies out on the cookie sheet.  Lower the oven to 325F and bake until lightly golden and crisp, about 15 minutes.  Cool and store, well covered. 

MY NOTE:  (1) I prefer to toast the whole almonds in a preheat oven for 350F for 10 to 12 minutes.  I also chop the almonds coarsely with a chef knife so it is easier for mixing and slicing.  (2) I cut the slices into 1/3 to ½ inch each instead of ¼ inch and increased baking time to 18 minutes for the second baking.   (3) The slices are thicker so it only makes about 4 dozens instead of 5.

From The Union Cafe Cookbook by Danny Meyer and Michael Romano.