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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 32 |
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My husband, Joe, is Italian, and his mother was a great cook. She made wonderful biscotti, which are popular Italian dipping cookies. She never used a recipe, but I asked her to write it down for me and I was delighted when she did.Elizabeth Sparano, Marion, Iowa Ingredients:
1 cup butter, softened |
1 cup sugar |
3 eggs |
2 teaspoons vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
3/4 cup slivered almonds |
2 to 3 tablespoons aniseed |
1 cup (6 ounces) semisweet chocolate chips |
2 tablespoons shortening |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and baking powder; add to the creamed mixture and mix well. Stir in almonds and aniseed.
2. Divide dough into thirds; shape into three 10-in. x 3-in. rectangles on a greased baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool completely.
3. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place slices cut side down on ungreased baking sheets.
4. Bake at 325° for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.
5. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until chocolate is set. Refrigerate in an airtight container with waxed paper between layers. Yield: about 3 dozen.
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