Biscotti are twice-baked cookies that will totally rock your world. I use Giada DeLaurentiis’ recipe, which features chocolate chips and anise seed. If you are using whole anise seed, be sure to grind it in a spice grinder or using a mortal and pestle. Ground anise is easily found in grocery stores, however.
These cookies are amazing any time of year. They are great to give as gifts as well. I make the all the time. Enjoy!
Chocolate Anise Biscotti
Course: DessertCuisine: ItalianDifficulty: MediumServings
24
servingsPrep time
30
minutesCooking time
45
minutesIngredients
2 cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¾ cup sugar
½ cup (1 stick) unsalted butter, at room temperature
1 tsp. ground anise seed
2 large eggs
1 cup semisweet chocolate chips
Directions
- Preheat the oven to 350 degrees Farenheit. Line a large, heavy baking sheet with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Using an electric mixer, beat the sugar, butter and anise seed in a large bowl to blend. Beat in the eggs one at a time.
- Add the flour mixture and beat until just combined. Stir in the chocolate chips.
- Form the dough into a 16-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
- Place the log on a cutting board. Using a serrated knife, cut the log on the diagonal into ½- to ¾-inch-thick slices.
- Arrange biscotti cut side down on the lined baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Please note: The Jersey Girl always uses extra large eggs.
