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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Reduce oven temperature to 300°.

Step 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.

Step 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.

Ratings & Reviews

tastytreats's Review

JoannahK
January 18, 2010
These cookies have great flavor with a lot of natural sweetness from the anise. I felt that the chocolate added no pizzazz, but did add calories, and in later batches I didn't bother with it. These also last a long time in an airtight container (they still tasted good a month later!), and are great for mailing in a package because they don't get stale and hold up well.

Hetra83

Hetra83
November 06, 2015
Way too sticky. I followed the recipe to a T. Tried twice. So disappointed :(

TiffanyKerns's Review

Donna Smith
January 03, 2015
I love black licorice and had to use anise extract (1/4 tsp) the result was a hint of anise. Delicious and everyone who had one liked them!

JoannahZ's Review

tastytreats
December 17, 2010
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.

Donna Smith's Review

pcat23
November 14, 2010
Absolutely tasteless. Too sticky. Needs more flour. You really need the chocolate to have any taste at all. Will not make again.

pcat23's Review

Jules2113
November 03, 2010
Easy to make and delicious

Jules2113's Review

TiffanyKerns
December 23, 2009
These came out beautifully. I baked them a little less both times, because I found they browned a bit too much otherwise. Nice mild anise flavor. I omitted the chocolate so they can be dipped in coffee.