Preheat oven to 350°F. Spray two baking sheets with non-stick spray or line with parchment paper.

Whisk together flour, almonds, cornmeal, baking powder and salt in a large mixer bowl.

Whisk together suger, eggs, milk, vanilla and almond extract in a medium bowl. With electric mixer on low speed, beat sugar mixture into flour mixture until a dough forms.

Gather dough with your hands and place on a lightly floured surface. (I use a large wooden cutting board).

Shape dough into a log about 14 inches long; transfer the log to one of the prepared baking sheets and pat dough gently until it is about 3 inches wide and 3/4 inches thick.

Place dough log in the oven and bake until it is firm to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Reduce oven temperature to 300°F.

Transfer the log to a cutting board and let cool 5 minutes.

Cut log with a serrated knife into 1/2 inch thick slices. Arrange slices in a single layer on prepared baking sheets. Bake biscotti 10 minutes; with a spatula, turn over the cookies and bake 10 minutes longer.

Cool completely on a wire rack; biscotti will crisp as they cool.

Biscotti may be stored in an airtight container at room temperature for two weeks or can be frozen.