1 ¼ cup of all purpose flour
2 Tbs. of cornmeal
½ Tsp. of baking powder
½ Tsp. of anise seeds
¼ cup + 1 Tsp. of butter
½ cup + 3 Tbs. of sugar
2 tsp. of anise liqueur (I used absinthe)
¾ of cup of roasted almonds, coarsely chopped
In a bowl, combine the flour, cornmeal, baking powder and anise seeds. In another bowl, with an electric mixer, cream the butter with the sugar until light and fluffy. Add the egg and mix until well incorporated. Add the liqueur and combine. Add the dry ingredients and combine. Add the almonds and mix until incorporated. Divide and form two logs 1 inch (2.5 cms wide), wrap them in plastic film and refrigerate them for at least 15 minutes.
Preheat the oven to 325°F. Line a baking sheet with parchment paper or use a silicone baking mat. Transfer the logs to the baking sheet and bake for 20 minutes.
Let the cookie logs cool down and transfer them to a cutting board. With a serrated knife, cut them on a diagonal into ½ -inch (around 1 cm) slices. Place the slices flat on the baking sheet and bake them for 6-8 minutes. Transfer to a rack to cool. Store in an air-tight container.