Chocolate Dipped Anise Biscotti
Delicious at Christmas
Ingredients
- 1/2 c. butter, softened
- 1 c. white sugar
- 2 eggs
- 5 t. anise extract
- 2-1/2 c. unbleached all-purpose white flour
- 1-1/2 t. baking powder
- 1/2 t. salt
- 2 oz. pkg. sliced almonds, toasted
- 8 oz. chocolate dipping chocolate (Ghirardelli), melted
Instructions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract.
Combine the flour, baking powder and salt; by hand gradually stir into creamed mixture and mix well. Stir in almonds.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into an approximate 8" x 4" rectangle.
Bake at 325 degrees for 25-35 minutes or until firm to the touch and the edges are golden brown.
Cool pan on wire rack. When cool enough to handle (10-15 minutes), transfer to a cutting board and cut with serrated knife into 3/4-inch slices. Return to baking sheets, cut side down.
Bake for 6-7 minutes on each side (left, right and top) or until golden brown (21 minutes total). Remove to wire racks to cool completely.
Dip each cookie halfway into melted chocolate, allowing excess to drip off. You can also drizzle over the top, if desired instead of dipping. Place on waxed paper until set. Store in an air tight container.
NOTE: The original recipe called for 2 t. anise extract and 2 Tbls. anise seed. I didn’t have the seed, so I substituted with more anise extract. Also, the chocolate isn’t needed; that is a personal preference. However, I prefer it.