Semisweet and white chocolate drizzles give this biscotti a pretty look. You don't bake it as long as some biscotti, so they're a little softer.—Cheryl Ludemann, Boonville, NY
Featured In: Fall Cookies
- 3/4 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons aniseed
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1/3 cup semisweet chocolate chips
- 2 teaspoons shortening, divided
- 1/3 cup white baking chips
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In a small bowl, whisk flour, aniseed, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts.
- Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch.
- Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
- In a microwave, melt semisweet chips and 1 teaspoon shortening; stir until smooth. Drizzle over biscotti. In a microwave, melt white chips and remaining shortening; stir until smooth. Drizzle over biscotti. Yield: about 3 dozen.
Originally published as Double-Drizzled Biscotti in Cookies & Candies Bookazine 2015, p41
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