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Aniseed Biscotti

Total Time

Prep: 30 min. Bake: 50 min.

Makes

about 3 dozen

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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Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 large 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 semisweet chocolate chips
  • 2 tablespoons shortening

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 325° for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.
  5. 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.

Nutrition Facts

1 each: 180 calories, 10g fat (5g saturated fat), 35mg cholesterol, 83mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 3g protein.

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