Aniseed Biscotti


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Member since 2012
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Serves 32 servings | Prep Time 30 minutes | Cook Time 50 minutes

Why I Love This Recipe

My mother, Tawnya, is Italian, and her mother was a great cook. She made a wonderful biscotti, which are popular Italian dipping cooking. She never used a recipe, but I asked her to write it down for me. I was delighted when she did.


Ingredients You'll Need

1 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 cup slivered almonds
2 to 3 tablespoons aniseed
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons shortening


Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and baking powder; add to the creamed mixture and mix well. Stir in almonds and aniseed.


Divide dough into thirds; shape into three 10-in. x 3-in. rectangles on a greased baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool completely.


Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place slices cut side down on ungreased baking sheets.


Bake at 325° for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.


In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until chocolate is set. Refrigerate in an airtight container with waxed paper between layers.


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