Lemon-Cornmeal Sheet Cookie

Photo: Johnny Miller
Prep Time:
15 mins
Total Time:
55 mins

Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.


  • ¾ cup all-purpose flour

  • ¾ cup fine ground yellow cornmeal

  • 1 teaspoon anise seeds

  • ¼ teaspoon baking powder

  • Coarse salt

  • 3 tablespoons unsalted butter, room temperature

  • ½ cup plus 1 tablespoon sugar

  • 1 large egg, plus 1 large egg white, lightly beaten for egg wash

  • 2 teaspoons finely grated lemon zest

  • 2 tablespoons sliced almonds


  1. Preheat oven to 350 degrees. Whisk together flour, cornmeal, anise seeds, baking powder, and 1/4 teaspoon salt in a medium bowl.

  2. Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.

  3. Press dough into an even 1/4-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.

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