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