Double-Drizzled Biscotti

• 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

1. Preheat oven to 350u0b0. 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.
2. Divide dough in half. On an ungreased
3. , shape each half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch.
4. 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
5. , cut side down. Bake 6-7 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
6. 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.

butter, sugar, eggs, almond, vanilla, allpurpose, aniseed, baking powder, salt, walnuts, chocolate chips, shortening, white baking chips

Taken from www.tasteofhome.com/recipes/double-drizzled-biscotti/ (may not work)