Dark Chocolate Dipped Anise Biscotti
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
22 biscotti
- Serves:
- 22
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
<p>I am an estate planning and asset protection attorney. I have one daughter, Jacqueline, who was born 6/26/2007. </p>
<p>Since I cannot afford to eat at upscale restaurants every night of the week, I cook to meet my high standards for variety, quality, and creativity in my meals. Recipezaar has made it so incredibly easy to meet these goals!!! <br /><br />I am totally obsessed with cooking, and I couldn't stop if I wanted to. It is as natural to me as breathing. I can remember looking through my mother's cookbooks as soon as I could read. While I mostly prefer modern recipes, I do have some old time favorites. I use the same Betty Crocker cookbook my mother uses. It is the 2nd Edition Betty Crocker cookbook reprinted in 1956. I found it at a used book store. I also use a Pillbury cookbook, a Fanny Farmer cookbook, The New Basics Cookbook and Great Good Food (both by Julee Ross). I also find good recipes in Cooking Light and Southern Living magazines. <br /><br />While I have discovered and love Paula Deen, my cooking is taking a new direction. I am trying to eat more monounsaturated fatty acids (MUFAs), less saturated fats, more fruits, vegetables, whole grains, and fiber, and more omega 3s, i.e., basically the Mediterranean diet. I am doing it not only to maintain a healthy weight, but also for my long term health. I am not saying goodbye to all the luscious things I used to eat, I am just changing how much of those I eat. <br /><br />I am probably somewhat demanding in my reviews. If the recipe is not a WOW meal, I probably won't give it a 5 star rating. With so many recipes on 'Zaar, there is no reason to settle for less than 5 stars every night of the week! <br /><br />I have recenlty become interested in foodie fiction, since I am a foodie! Someday I will write a book that involves cooking. I am not sure if I should write a fiction book or non fiction, but I know that I love to read anything that involves cooking. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>