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Dark Chocolate-Dipped Anise Biscotti

Iain Bagwell; Melanie J. Clarke
Yield 22 biscotti (serving size: 1 biscotto)
The heady licorice flavor of aniseed is tempered by a decadent, generous dip in dark chocolate. Bake these up to one week ahead, and store in an airtight container. Or you can make them up to a month ahead, freeze, and dip them in chocolate after thawing.

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon aniseed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 tablespoons butter, softened
  • 2 large eggs
  • Cooking spray
  • 3 ounces premium dark chocolate, coarsely chopped

Nutrition Information

  • calories 83
  • caloriesfromfat 24 %
  • fat 2.2 g
  • satfat 1.2 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 1.6 g
  • carbohydrate 14.6 g
  • fiber 0.3 g
  • cholesterol 23 mg
  • iron 0.6 mg
  • sodium 69 mg
  • calcium 5 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, aniseed, baking soda, and salt, stirring well 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 just until blended. Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape the dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; pat to 1-inch thickness. Bake at 350° for 40 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack.

  3. Reduce oven temperature to 300°.

  4. Cut roll crosswise into 22 slices. Place, cut sides down, on baking sheet. Bake at 300° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Cool cookies completely on wire rack.

  5. 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.