Best Chocolate Dipped Anise Biscotti Recipes

CHOCOLATE-DIPPED ANISE BISCOTTI

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.

CHOCOLATE DIPPED ALMOND ANISE BISCOTTI

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.

CHOCOLATE DIPPED ALMOND ANISE BISCOTTI

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.

DARK CHOCOLATE-DIPPED ANISE BISCOTTI

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.

DARK CHOCOLATE-DIPPED ANISE BISCOTTI

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a 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 a 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 a wire rack.
• Reduce oven temperature to 300°.
• Cut roll crosswise into 22 slices. Place, cut sides 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 drip back into pan. Place cookies, chocolate sides up, on a baking sheet. Let stand 1 hour or until set.