CHOCOLATE DIPPED ALMOND ANISE BISCOTTI
This wonderful tasting biscotti that is already on the lean side can be made diabetic friendly very easily. P.S. I should mention that if your not a dunker you'll want to bake these for a shorter time (maybe 20 mins the first time and 5 the second time).
Provided by Annacia
Categories Dessert
Time 1h13m
Yield 32 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 87.3, Fat 2.3, SaturatedFat 0.3, Cholesterol 19.8, Sodium 48.1, Carbohydrate 14.5, Fiber 0.6, Sugar 6.5, Protein 2.3
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