Excellent flavor, easy to make. The dough was incredibly sticky, however, which made it hard to shape. I oiled my hands before shaping the 2nd batch and it worked great.
Dark Chocolate-Dipped Anise Biscotti
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.
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- Calories: 83
- Calories from fat: 24%
- Fat: 2.2g
- Saturated fat: 1.2g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 1.6g
- Carbohydrate: 14.6g
- Fiber: 0.3g
- Cholesterol: 23mg
- Iron: 0.6mg
- Sodium: 69mg
- Calcium: 5mg
- 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
- Preheat oven to 350°.
- 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.
- Reduce oven temperature to 300°.
- 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.
- 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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