1 cup blanched whole or slivered almonds, roughly chopped
1 cup sugar
½ cup unsalted butter, softened
2 tsps anise seeds
2 large eggs, at room temperature
1 ½ cups unbleached flour
½ cup yellow cornmeal
1 ½ tsps baking powder
½ tsp salt
¾ cup dried cherries
Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment.
Toast almonds until lightly golden, about 5 minutes. Let cool.
Beat butter and sugar together with anise for about 4 minutes, until creamed. Add eggs one at a time and beat well.
Whisk together dry ingredients. Add to creamed mixture in three parts, beating just until combined after each addition. Stir in cooled nuts and dried cherries.
Turn dough onto lightly floured surface. Divide in half and roll each portion into a 16” X 2” log. Place on baking sheet. Bake for 24-25 minutes, until lightly golden. Let cool for 5 minutes. Slice each log into 1/3” slices and return to baking sheet. Bake at 250 degrees for 1 hour, until firm.
Keeps for 3 weeks, in a sealed container at room temperature.
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