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.
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