Chocolate-Dipped Anise Biscotti

PREP:  35 Minutes  BAKE:  40 Minutes

MAKES:  2 Dozen

Ingredients:

1/2 cup Butter (softened)

1 cup Sugar

2 Eggs

2 teaspoons Vanilla Extract

2 1/2 cups All-Purpose Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

2/3 cup sliced Almonds (toasted)

2 tablespoons Aniseed

10 ounces Milk Chocolate Candy Coating (melted)

Additional Items Needed:

Large Bowl

Hand Mixer or Stand Mixer

2 Small Bowls

Olive Oil Cooking Spray or Parchment Paper

Baking Sheet

Wire Rack (optional)

Serrated Knife

Cutting Board

Wax Paper

Make Your Own Italian Treats!

• Preheat the oven to 325 degrees.
• In a large bowl, cream Butter & Sugar until light & fluffy.
• Beat in Eggs & Extract.

 

• In a small bowl, combine the Flour, Baking Powder & Salt.
• Gradually, add the Flour Mixture to the Creamed Mixture & mix well.
• Stir in Almonds & Aniseed.
• Divide the dough in half.
• On a greased OR parchment paper-lined baking sheet, shape each portion into a 12-inch x 2-inch rectangle (or as close as you can get, a ruler isn't necessary :) ).

 

• Bake for 25-30 minutes or until firm to the touch & edges are golden brown.
• Cool the pan on a wire rack.
• When cool enough to handle (around 10 minutes), transfer to a cutting board.
• Cut diagonally with a serrated knife into 3/4-inch slices.
• Return to the baking sheet, cut side down.
• Bake at same temperature for 6-7 minutes on each side or until golden brown.
• Remove to wire racks until completely cooled (wait 20 minutes to be sure).

 

• In a small bowl, melt the Chocolate Candy Coating in the microwave (if chocolate gets thick instead of smooth, add a tablespoon of shortening & reheat).
• Dip each Biscotti Slice in the Chocolate & allow the excess to drip off.
• Place on waxed paper until set.

 

*Biscotti dates back to Roman times.  Known for it's long shelf life, Roman travelers would take them for nourishment on long journeys.  Since, they are baked twice they were a durable food option.

dévorer!