Italian anise cookies (biscotti d'anici)

48 servings

Ingredients

Quantity Ingredient
-Theresa Grant, HWWK11b
½ cup Butter, softened
1⅓ cup Sugar
½ teaspoon Salt
1 medium Orange, zest only, finely grated
1 medium Lemon, zest only, finely grated
6 ounces Semisweet chocolate, melted
1 tablespoon Anise seed
3 Eggs
3 cups Flour
2½ teaspoon Baking powder
½ teaspoon Baking soda
2 cups Almonds, coarsley chopped toasted

Directions

CHOCOLATE FOR DIPPING

DESCRIPTION: Crunchy, almond biscotti perfect for dunking in coffee, tea or your favorite dessert wine. Can be dipped in chocolate, too! Preheat oven to 325. Beat together butter, sugar, salt, lemon and orange zest and anise seed until light. Add eggs one at a time, blending after each addition. Stir in flour, baking powder and soda, and nuts. Divide dough into thires. With buttered fingers, shape each portion into a log, about 12 inches long and 1½ inches in diameter. Place logs on well-greased baking sheets (two logs on one sheet, third log on a second sheet). Using palms, flatten loaves to about 1-inch thickness. Bake 25 minutes, rotating sheets midway through baking. Remove loaves from oven, reduce heat to 275. Using a thin bladed knife, cut loaves at a 45-degree angle into ¾-inch slices. Lay slices, cut-side down, 1 ½ inches apart on baking sheets. Bake an additional 40 minutes, or until very dry. Cool cookies on rack. Store airtight 10 days. CHOCOLATE-DIPPED BISCOTTI.

Melt 6 oz of semisweet chocolate. Line 2 large baking sheets with waxed paper. Dip ¾ inch of both ends of cooled cookies in melted chocolate, lay on papered sheets to dry. From "The Joy of Cookies," formatted by Theresa Grant, HWWK11b.

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