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Aniseed Biscotti

My husband, Joe, is Italian, and his mother was a great cook. She made wonderful biscotti, which are popular Italian dipping cookies. She never used a recipe, but I asked her to write it down for me and I was delighted when she did.—Elizabeth Sparano, Marion, Iowa

32 ServingsPrep: 30 min. Bake: 50 min.

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
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 and mix well. 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

2 of 2

Aniseed Biscotti (continued)

Directions (continued)

smooth. Drizzle over biscotti. Let stand until chocolate is set.
Refrigerate in an airtight container with waxed paper between
layers. Yield: about 3 dozen.

Nutrition Facts: 1 cookie equals 180 calories, 10 g fat (5 g saturated fat), 35 mg cholesterol, 83 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.