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Chocolate-Dipped Anise Biscotti

Classic biscotti cookies take on a whole new level of deliciousness with help from licorice-laced aniseed. Wrap up these sweet treats for your friends and family to enjoy with a steaming cup of coffee. —Leslie Kelley, Klamath Falls, Oregon

36 ServingsPrep: 35 min. Bake: 40 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons anise extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sliced almonds, toasted
2 tablespoons aniseed
10 ounces milk chocolate candy coating, melted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in eggs and extract. Combine the flour, baking powder and salt;
gradually add to creamed mixture and mix well. Stir in almonds and
aniseed.
Divide dough in half. On a parchment paper-lined baking sheet, shape
each portion into a 12-in. x 2-in. rectangle. Bake at 325° for
25-30 minutes or until firm to the touch and the edges are golden
brown.
Cool on pans on wire racks. When cool enough to handle, transfer to a
cutting board; cut diagonally with a serrated knife into 3/4-in.

2 of 2

Chocolate-Dipped Anise Biscotti (continued)

Directions (continued)

slices. Return to baking sheets cut side down.
Bake for 6-7 minutes on each side or until golden brown. Remove to
wire racks to cool completely. Dip each cookie halfway into melted
candy coating, allowing excess to drip off. Place on waxed paper
until set. Store in an airtight container. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 145 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 72 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.