Dark Chocolate Dipped Anise Biscotti Recipes

Steps:

• Preheat oven to 350 deg. F.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, aniseed, baking soda, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl; beat at medium speed with a mixer until blended (about 2 minutes).
• Add eggs, one at a time, beating well after each addition.
• Add flour mixture to sugar mixture, beating until just blended.
• Turn dough out onto a lightly floured surface, and knead 7 times.
• Shape the dough into a 12" long roll.
• Place roll on a baking sheet coated with cooking spray; pat to 1" thickness.
• Bake for 40 minutes.
• Remove roll from baking sheet; cool 10 minutes on a wire rack.
• Reduce oven to 300 deg. F.
• Cut roll crosswise into 22 slices.
• Place cut side down, on baking sheet.
• Bake for 10 minutes.
• Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
• Cool cookies completely on wire rack.
• Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir.
• Dip cookies, top sides down, in chocolate; allow excess chocolate to drip back into pan.
• Place cookies, chocolate sides up, on a baking sheet.
• Let stand 1 hour or until set.

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
• Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
• Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
• Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

Steps:

• Preheat oven to 350°F.
• Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
• Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
• Divide dough in half.
• Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness.
• Bake 30 minutes or until slightly risen and firm to touch.
• Cool logs on wire rack 15 minutes.
• Transfer to cutting board.
• Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
• Bake 10 to 13 minutes or until crisp and golden.
• Cool on baking sheets.
• Place chocolate and oil in small microwaveable bowl.
• Microwave on HIGH 1 minute.
• Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.
• Dip each biscotti halfway into chocolate mixture.
• Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
• Store in covered container.

Steps:

• Preheat oven to 350. Lightly spoon flour into dry measuring cups, level with knife. Combine flour, aniseed, baking soda, and salt, stirring well with a whisk. Place sugar and butter in a large bowl, beat at medium speed with a mixer until blended (about 2 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture to sugar mixture, beating just until blended. Turn dough out onto lightly floured surface and knead lightly 7 times. Shape the dough into a 12-inch-long roll. Place roll on a baking sheet, coated with cooking spray; pat to 1-inch thickness. Bake at 350 for 40 minutes. Remove roll from baking sheet; cool 10 minutes on wire rack. Reduce oven temperature to 300. Cut roll crosswise into 22 slices. Place cut slices down on baking sheet. Bake at 300 for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Cool cookies completely on wire rack. Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir. Dip cookies, top sides down, in chocolate, allow excess chocolate to drop back into pan. Place cookies, chocolate sides up, on a baking sheet. Let stand 1 hour or until set.