1 hr 5 mins
I found this in the November 2007 edition of Cooking Light. These were wonderful. The dough was perfect. It did not crumble at all. To save calories, I did not dip the biscotti in the chocolate, but I am sure the chocolate would only make them more delicious.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 deg. F.
- 2Lightly spoon flour into dry measuring cups; level with a knife.
- 3Combine flour, aniseed, baking soda, and salt, stirring with a whisk.
- 4Place sugar and butter in a large bowl; beat at medium speed with a mixer until blended (about 2 minutes).
- 5Add eggs, one at a time, beating well after each addition.
- 6Add flour mixture to sugar mixture, beating until just blended.
- 7Turn dough out onto a lightly floured surface, and knead 7 times.
- 8Shape the dough into a 12" long roll.
- 9Place roll on a baking sheet coated with cooking spray; pat to 1" thickness.
- 10Bake for 40 minutes.
- 11Remove roll from baking sheet; cool 10 minutes on a wire rack.
- 12Reduce oven to 300 deg. F.
- 13Cut roll crosswise into 22 slices.
- 14Place cut side down, on baking sheet.
- 15Bake for 10 minutes.
- 16Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
- 17Cool cookies completely on wire rack.
- 18Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir.
- 19Dip cookies, top sides down, in chocolate; allow excess chocolate to drip back into pan.
- 20Place cookies, chocolate sides up, on a baking sheet.
- 21Let stand 1 hour or until set.
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Nutritional Facts for Dark Chocolate Dipped Anise Biscotti
Serving Size: 1 (25 g)
Servings Per Recipe: 22
- Amount Per Serving
- % Daily Value
- Calories 93.0
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 2.0 g
- Cholesterol 22.0 mg
- Sodium 69.9 mg
- Total Carbohydrate 14.5 g
- Dietary Fiber 0.8 g
- Sugars 6.9 g
- Protein 1.9 g