serves: 48 cookies
If you don't have a baking sheet large enough to hold the two loaves of batter side by side, and give them a little room between, use two sheets. Position the oven racks in the lower and upper thirds of the oven before preheating it, and rotate the pans from shelf to shelf and front to back about halfway through baking.
6 cups all-purpose flour
¼ cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
½ pound unsalted butter, (2 sticks)
2½ cups sugar
4 large eggs
¼ cup anisette
1½ cups whole almonds, peeled and toasted
Preheat the oven to 350 degrees F. Line a 15 x 11-inch jelly roll pan with parchment paper. Combine the flour, cornmeal, baking powder and salt in a bowl and stir well. In a separate bowl, beat the butter with an electric hand mixer until creamy. Continue beating, adding the sugar gradually, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat 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. Place the loaves side-by-side on a parchment-lined sheet pan, leaving at least 2 inches between them and 1 inch between the loaves and the side of the pan. Bake until golden and the top of the loaves springs back when lightly poked with a finger, about 30 minutes. Remove the baking sheet from the oven and reduce the oven temperature to 300 degrees 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.