The name for these cookies is different but they do sound delicious :)

Cornmeal and Anise Biscotti

1 1/4 c Almonds; toasted
1/2 c Unsalted butter; room temp
1 c Sugar
2 Eggs
1 tb Anisette liqueur
1 1/2 ts Baking powder
1/2 ts Salt
2 1/4 c (about) all purpose flour
1/2 c Coarse yellow cornmeal
1 1/2 tb Aniseed

Preheat oven to 325 degrees. Butter 2 cookie sheets. Coarsely chop 1/4 cup almonds. Using electric mixer, cream butter with sugar in large bowljust until combined. Beat in eggs, liqueur, baking power and salt. Stir in 2 cups flour, cornmeal, then whole and chopped almonds and aniseed. If dough is sticky, mix in enough of remaining 1/4 cup flour by tablespoons to form
smooth dough.

Shape dough into four 2-inch-wide 3/4-inch-thick logs. Transfer to prepared cookie sheets, spacing evenly. Bake until pale golden on edges, approximately 35 minutes. Transfer logs to racks and cook for 10 minutes. Maintain oven temperature.

Place logs on work surface and cut diagonally into 1/2-inch-thick slices. Arrange slices cut side down on cookie sheets. Bake until very light brown, about 10 minutes. Transfer biscotti to rack and cool completely. Store in airtight container at room temperature.

Source: Bon Appetit Favorite Restaurant Recipes; Judy Rodgers, Zuni Cafe, San Francisco, CA

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LEMON ANISE BISCOTTI

2 cups Unbleached flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Sugar
2 large Eggs
1/4 teaspoon Vanilla
1 tablespoon Minced zest from 1 lemon
1 tablespoon Anise seed

Sift first 3 ingredients in small bowl. Whisk sugar and eggs in large bowl to a light lemon color. Stir in next 3 ing. Sift dry ing. over egg mixture, then fold in until dough is just combined. Adjust oven rack to middle position and heat oven to 350 deg. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion into a rough 13x2 in. log. Place them about 3 in. apart on cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 min. Cool loaves 10 min. Lower oven temp. to 325 deg. Cut each loaf diagonally into 3/8 in. slices with serrated knife. Lay the slices about 1/2 in.
apart on cookie sheet, cut side up, and return them to oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, abaout 15 min. Transfer to wire rack and cool completely. (Can be stored in airtight container for 1 month)

VARIATION: Substitute unhulled sesame seeds for anise seeds. Brush top with egg wash and sprinkle with more sesame seeds.