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Ingredients
- For a spectacular end of meal treat, serve out delicious Chocolate Dipped Almond-Anise Biscotti.
- 2 1/2 c. flour
- 1 c. sugar
- 2 tsp baking pwdr
- 2 tsp McCormick(r) Anise Seed
- 1 c. sliced almonds
- 1/4 tsp salt
- 3 lrg Large eggs
- 2 tsp McCormick(r) Pure Vanilla Extract
- 6 ounce (squares) bittersweet or possibly semisweet chocolate
- 2 tsp vegetable oil
Directions
- 1. Preheat oven to 350 F. Grease large cookie sheet. In a large bowl, add in first 6 ingredients. Blend, using an electric mixer, on low speed. In a separate bowl, whisk together Large eggs and Vanilla Extract. With mixer running, slowly pour egg mix into bowl. Mix just till the dough comes together. Don't over-mix.
- 2. Divide dough in half and shape each half into a 12 x 2 inch log. Place logs onto cookie sheet. Bake 30 min or possibly till slightly risen and hard to touch.
- 3. Remove cookie sheet from oven. Cold logs on wire rack 15 min. Transfer to cutting board. Using a sharp, serrated knife, cut logs diagonally into 1/4 inch slices. Place slices in single layer on un-greased cookie sheet.
- 4. Bake at 350 F 10-13 min or possibly till crisp and golden brown. Cold on cookie sheet.
- 5. Place chocolate and oil in a small microwave-safe bowl, and microwave on high for one minute. Stir, and microwave again for 30 seconds. Microwave for an additional 30 seconds, if needed. The chocolate will retain some of its original shape. Remove from microwave and stir till completely melted.
- 6. Dip cooled biscotti into chocolate mix. Place on plate covered with waxed paper and chill till chocolate hardens (about 10 min). Store in a covered container.
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