The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.

　　

Ingredients

Makes about 24

　　1 1/4 cups all-purpose flour

　　1 1/4 cups yellow cornmeal

　　1/2 teaspoon baking powder

　　1/2 teaspoon salt

　　6 tablespoons unsalted butter, room temperature

　　1 cup sugar

　　2 large eggs

　　2 teaspoons pure orange extract

　　1 tablespoon freshly grated orange zest

　　1 cup chopped pitted dates

　　1 cup chopped almonds

　　1 teaspoon anise seed

　　

Step 1

Preheat the oven to 350°F, with a rack in the center. Line a baking sheet with parchment paper, and set aside. Combine the flour, cornmeal, baking powder, and salt in a medium bowl, and mix thoroughly with a whisk or fork; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar, and beat until light and fluffy. Beat in the eggs 1 at a time until well combined; beat in the orange extract.

　　

Step 3

Add the flour mixture; beat on low speed until just combined. Add the orange zest, dates, almonds, and anise seed, and beat until combined.

　　

Step 4

Transfer the dough to the prepared baking sheet; using your hands, pat into a log that is roughly 14 × 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Remove from the oven; let cool 15 minutes.

　　

Step 5

Transfer the log to a cutting board, leaving the parchment behind on the sheet. Using a serrated knife, cut the log crosswise into 1/2-inch-thick slices. Arrange the slices on a baking sheet. Bake until they just begin to brown at the edges, 15 to 18 minutes, rotating the pan halfway through. Remove from the oven; let cool on the baking sheet.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.