Anise-Almond Biscotti

   As I am setting up to begin baking (As soon as baby falls asleep I feel like I am on the Iron Chef) I realize I did not have yellow cornmeal. There is no time to go to the store. Then I see a bag of PAN precooked white cornmeal (My mom loves to make a Venezuelan traditional dish called Arepas ). I had to make a split second decision (Too dramatic?), either call it a laundry day or take a risk with the PAN. 

They came out amazing. I have never heard of Anise so I only added the extract and not the seeds but I loved the combination with the almonds (By now you know I love anything with almonds).  The dough is thick and easy to work with (I divided it in half (18oz each).  It made 1 dozen Biscottis (I think I made them too large because it should have made 4 dozen!). They were "firm" to the touch at 25 min, cooled for 20 min and baked on the rack for 25 min. 

I am the Sophia Loren of Biscottis.

158 to Go!