Aniseed Biscotti Recipe

Ingredients

• 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
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• 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. 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. Yield: about 3 dozen.

Aniseed Biscotti published in Taste of Home August/September 2004, p65