Ingredients & Directions

¾ cup all-purpose flour
¾ cup fine ground yellow cornmeal
1 teaspoon anise seeds
¼ teaspoon baking powder
coarse salt
3 tablespoons unsalted butter, room temperature
½ cup sugar
     plus 1 tablespoon for sprinkling
1 large egg
     plus 1large egg white, lightly beaten for egg wash
2 teaspoons finely grated lemon zest
2 tablespoons sliced almonds

Preheat the oven to 350°F. Whisk together flour, cornmeal, anise seeds, baking powder, and ¼ teaspoon salt in a medium mixing bowl.

Beat butter and ½ cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.

Press dough into an even ½-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 25 to 30 minutes. Let cool on wire rack. Break or cut into pieces.
Yields: 6 servings.

Recipe adapted from Martha Stewart Living