ANISETTE BISCOTTI WITH CHOCOLATE GLAZE
Steps:
- In mixer, blend sugar, butter, Anisette, whiskey, Anise extract, Anise seeds. Beat until well blended. Add eggs, one at a time. Combine flour and baking powder and stir into egg mixture until incorporated. Place into a greased bowl, cover, refridgerate several hours or overnight for best results. Preheat oven to 350. Remove batter from refridgerator and divide into 4 parts. Form each into a log, then flatten into approximately 3/4" height. Line two cookie pans with parchment and place two logs on each. Bake until just done, approximately 15 minutes. Remove pan from oven, let logs cool slightly then cut diagonally into 1" wide slices. Place cut side down on pan. Bake 5 minutes. Remove from oven and turn cookies over to other cut side down and bake an additional 5 minutes. If more crispy cookie is desired, bake each cut side 1-2 minutes more. Cookies will harden as they cool. When cooled, place cookies on wire rack and brush melted chocolate on one cut side with butter knife. Let cool
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