Preheat oven to 325 degrees. Butter 2 cookie sheets. Coarsely chop quarter 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 quarter cup flour by tablespoons to form smooth dough. Shape dough into four 5 cm-wide 2 cm-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 cm-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.