- Cooking spray, for baking sheet
- 1/2 cup butter
- 1 1/3 cups plus 1 tablespoon sugar, divided
- 1 tablespoon aniseed
- 1/2 cup whole almonds
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons almond extract
- 2 3/4 cups flour
- 2 tablespoons cornmeal
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 egg white, lightly beaten
Preheat oven to 350° F. Coat a baking sheet with cooking spray.
Using an electric mixer, beat together butter, 1 1/3 cups sugar, aniseed and almonds. Add eggs, vanilla and almond extract and mix to combine. In a separate bowl, combine flour, baking powder, cornmeal and salt. Add to egg mixture. Stir until no streaks of flour remain.
Transfer dough to a lightly floured surface and divide in half. Shaped into two logs. Place on the prepared baking sheets. Brush egg whites on logs evenly and sprinkle with remaining 1 tablespoon sugar. Bake for 30 minutes, until golden brown. Cool at room temperature. Allow to rest for approximately 1 hour.
Preheat oven to 325° F. Cut logs in 1/2-inch slices with a serrated knife. Lay slices out on a baking sheet and bake a second time until lightly golden and crisp, about 20 minutes. Cool completely.