Chocolate-Dipped Biscotti
- 1 cup sugar
- 1/2 cup sweet butter, melted and cooled
- 2 tbsp. pernod
- 1-1/2 tbsp. bourbon
- 2 tbsp. anise seed
- 3 lg. egg
- 1 cup almonds, chopped
- 2-1/4 cup all-purpose flour
- 1-1/2 tsp. baking powder
- 1 pkg. (12 oz.) semi-sweet chocolate chips
- 2 tbsp. shortening
- In a large mixing bowl, stir together the sugar and melted butter.
- Add the Pernod, bourbon and anise seed.
- Beat in the eggs, then stir in the nuts.
- Sift the dry ingredients together.
- Gently stir in the dry ingredients until well incorporated.
- Cover with plastic wrap and chill for about three hours.
- Preheat the oven to 375F.
- Butter two cookie sheets.
- Shape the dough on cookie sheets into three loaves, well spaced.
- Each loaf should be about 2-inches wide and 1/2-inch thick.
- Bake for about 20 minutes, until the loaves puff up and brown.
- When the loaves are cool enough to touch, cut each loaf into diagonal slices about 1/2-inch thick.
- Lay the slices on their cut sides and toast them at 375F.
- for an additional 15 minutes or until lightly browned.
- Cool.
- Dip biscotti in chocolate the day they are to be served.
- In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently.
- (If you're really ambitious, add a little chocolate wax to get a good do on it.)
- Remove from heat and stir until a candy thermometer read 85F.
- Holding each cookie by its bottom, gently dip the tops into chocolate.
- Turn immediately and allow to dry, uncoated side down, on wax paper.
- Repeat until all are done.
sugar, sweet butter, pernod, bourbon, anise seed, egg, almonds, flour, baking powder, semisweet chocolate chips, shortening
Taken from www.foodgeeks.com/recipes/2028 (may not work)