Dark Chocolate Dipped Anise Biscotti

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“I found this in the November 2007 edition of Cooking Light. These were wonderful. The dough was perfect. It did not crumble at all. To save calories, I did not dip the biscotti in the chocolate, but I am sure the chocolate would only make them more delicious.”
1hr 5mins
22 biscotti

Ingredients Nutrition


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

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