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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
  • Total Time
    Prep: 35 min. Bake: 40 min. + cooling
  • Makes
    3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large 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

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine 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 12x2-in. rectangle. Bake 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. slices. Return to baking sheets cut side down.
  • Bake 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.
Nutrition Facts
1 cookie: 145 calories, 7g fat (4g saturated fat), 18mg cholesterol, 72mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • 7833louis
    May 4, 2020

    Sensational! However, here's a tip - when it says to "cool completely" that doesn't just mean to let the heat go away, they really should be on the cooler side. The first rectangle just lost its heat when I cut it and it was extremely crumbly-very frustrating. I got distracted and the second rectangle didn't get cut for another half hour. There was very little crumbling. This was my first attempt at biscotti and I'll never buy biscotti again. Thanks for sharing.

  • BajaBarbi
    Dec 26, 2011

    I love biscotti with coffee and this recipe is the best I have ever tried and very easy to throw together. I don't think they even need the chocolate and I am a chocolate lover. My cookie picky husband asked me to make them again. Thank You taste home for the great recipe

  • Bec5324
    Dec 21, 2011

    LOVED it, will make it again soon - this time with semisweet or dark chocolate.

  • preneesss
    Dec 12, 2011

    Chocolate, almonds, and anise. Perfect combination. I used anise oil rather than extract and didn't have the anise seeds. You don't need the chocolate; but it definitely is a nice addition. I'll will make these again!

  • thegeema
    Nov 28, 2011

    Oh, no, you would have to post this recipe!!   I L♥VE BISCOTTI, Anise and Chocolate!!      

  • Kools01
    Nov 28, 2011

    Delicious. I didn't have Anise seed on hand so I substituted and used 5 t. anise extract. Worked perfect. The chocolate isn't needed, that is a personal preference. Will definitely make again.