| 1 |
Line a baking sheet with parchment or a silicon mat. Whisk flour, baking powder and salt together. Add cornmeal and whisk again to blend. |
| 2 |
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter and sugar together at medium speed 3 minutes, until very smooth. Add eggs and continue to beat, scraping down the bowl as needed, another 2 minutes, or until mixture is light, smooth and creamy. Beat in almond extract. Reduce mixer speed to low and add dry ingredients, mixing only until incorporated. You'll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down paddle and bowl, toss in almonds and mix just to blend. |
| 3 |
Scrape half of dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work dough into a log about 12 inches long and 1-1/2 inches wide. The log will be more rectangular than domed, and it will be bumpy, rough and uneven. Form a second log with remaining dough on other side of baking sheet. |
| 4 |
If you turned off oven, bring it back up to 350 degrees. Using a wide metal spatula, transfer logs to a cutting board and, with a long serrated knife, trim ends and cut logs into 3/4-inch-thick slices. Return slices to baking sheet-this time standing them up like a marching band-and slide the sheet back into oven. |
| 5 |
Bake the biscotti another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature. |
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