Delicious biscotti we enjoy with coffee in the morning or a treat in the evening.
1 1/2 C All purpose flour
1 tsp. aniseed
1/2 tsp. baking soda
1/4 tsp. salt
1/4 C sugar
2 T butter, softened
2 large eggs
3 oz. premium dark chocolate, coparsley chopped
1. Preheat oven to 350
2. Combine flour, aniseed, baking soda, and salt stirring well with a whisk.
Place sugar and butter in a large bowl, beat at a medium speed with a mixer until blended (about 2 minutes).
Add eggs, 1 at a time.
Add flour mixture tio sugar mixture bleating until blended.
Turn dough lightly onto alightly floured surface and knead lightly 7 times.
Shape dough into a 12 in. long roll.
Place roll on a baking sheet coated with cooking spray; pat to 1 in thickness.
Bake at 350 for 30 min
Remove roll from baking sheet, cool 10 minutes on a wire rack. (Stop baking here for a softer cookie.)
3. Reduce oven temperature to 300
4. Cut roll crosswise into about 22 slices. Place cut sides down on a baking sheet. Bake at 300 for 5-7 minutes. turn cookies over and cook other side for 5-7 minutes. cook completely on a iwre rack.
5. Heat chocolate in microwave or in a heavy saucepan over low heat for 5 minutes. Dip cookies, top sides down in chocolate. Place cookie on a baking sheet, chocolate side up to cook. As an alternative drizzle chocolate over cookies.
Let stand 1 hour or until set.
Cooking Light Annual Recipes 2008 Cookbook