Steps:
- Preheat the oven to 350° F. Line a 15 × 11-inch jelly-roll pan with parchment paper. Stir the flour, cornmeal, baking powder, and salt together in a bowl. Beat the butter with a handheld electric mixer until creamy. As you continue beating, add the sugar gradually, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Stir in the anisette. Pour the dry ingredients and almonds into the bowl, switch to a wooden spoon, and stir until the dough is smooth.
- Divide the mixture into two equal portions. Shape each into a loaf 12 inches long by 3 inches wide, making the sides and top even and smooth. Place the loaves side by side on the parchment-lined jelly-roll pan, leaving at least 2 inches between them and 1 inch between each loaf and the side of the pan. Bake until loaves are golden and the tops spring back when lightly poked with a finger, about 30 minutes. Remove the baking sheet from the oven and reduce the oven temperature to 300° F. Cool the loaves until barely warm but still soft enough to cut, about 30 minutes.
- Slice the loaves crosswise into 1/2-inch-wide cookies. Lay the cookies on their side and bake until evenly golden brown and very firm, about 10 minutes. Cool completely. Biscotti can be stored in a covered container for up to 2 weeks.
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