Prep 5 mins
Cook 1 hr
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.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon anise seed
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar
- 2 tablespoons butter, softened
- 2 large eggs
- 3 ounces dark chocolate
- Preheat oven to 350 deg. F.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, aniseed, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl; beat at medium speed with a mixer until blended (about 2 minutes).
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture to sugar mixture, beating until just blended.
- Turn dough out onto a lightly floured surface, and knead 7 times.
- Shape the dough into a 12" long roll.
- Place roll on a baking sheet coated with cooking spray; pat to 1" thickness.
- Bake for 40 minutes.
- Remove roll from baking sheet; cool 10 minutes on a wire rack.
- Reduce oven to 300 deg. F.
- Cut roll crosswise into 22 slices.
- Place cut side down, on baking sheet.
- Bake for 10 minutes.
- Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
- Cool cookies completely on wire rack.
- Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir.
- Dip cookies, top sides down, in chocolate; allow excess chocolate to drip back into pan.
- Place cookies, chocolate sides up, on a baking sheet.
- Let stand 1 hour or until set.