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Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside. In a large bowl, stir together flour, sugar, cornmeal, baking powder, salt and aniseed. Make a well in the center of the flour mixture. In a small bowl, beat together the eggs and yolk with a fork until combined. Add eggs, melted butter and lemon zest at once to flour mixture. Stir until mixture forms a dough. Stir in almonds and pine nuts. Dough will be sticky.
Turn the dough out onto a lightly floured surface. Divide into four equal portions. Shape each portion into a 14x1-inch log. Place 2 logs on each prepared pan.
Bake on separate oven racks for 30 minutes or until light brown, rotating pans once halfway through baking. Cool completely on the pans. Reduce oven temperature to 300°F.
Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Place slices cut-sides down on the baking sheets. Bake for 10 to 15 minutes or until dry and crisp. Transfer cookies to a wire rack and let cool.