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Aniseed Biscotti Recipe

Aniseed Biscotti Recipe photo by Taste of Home

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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

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Aniseed Biscotti Recipe

Prep: 30 min. Bake: 50 min.

Yield: 32 Servings

30 50 80

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

Nutritional 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.

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

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Aniseed Biscotti

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Reviewed on Dec. 04, 2010 by yekcirt

this is my favorite biscotti recipe the person who came up with this recipe is a true genius thank you :)

Reviewed on Apr. 28, 2010 by RBBY26

TRY DIFFERENT KINDS OF NUTS AND YOU CAN PAINT THE BOTTOM WITH CHOCOLATE TOO PERFECT WITH COFFEE OR TEA

Reviewed on Sep. 29, 2009 by nanamynana

I am italian and these are one of the best that I ever made . Sometimes I use walnuts instead of almonds . My family , especially my husband love them !