Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Sugar

  2. 1/2 cup 99g / 3 1/2oz Unsalted butter - melted and cooled

  3. 2 tablespoons 30ml Anise-flavored liqueur

  4. 1 1/2 tablespoons 22ml Sour mash whiskey

  5. 2 tablespoons 30ml Anise seed

  6. 3 tablespoons 45ml Eggs (large)

  7. 1 cup 93g / 3 1/3oz Chopped almonds

  8. 2 3/4 cups 171g / 6oz All-purpose flour

  9. 1 1/2 teaspoons 7 1/2ml Baking powder

  10. 12 oz 340g Semisweet chocolate chips

  11. 2 tablespoons 30ml Vegetable shortening - solid

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, stir together the sugar and melted butter. Add liqueur, whiskey, and anise seed. Beat in eggs, then stir in the nuts. Sift the dry ingredients together until well incorporated. Cover with plastic wrap and chill for about 3 hours.

  2. Set oven to 375F. Butter 2 cookie sheets. Shape the dough on cookie sheets into 3 loaves, well spaced. Each loaf should be about 2 inches wide and 1/2 inch thick. Bake for about 20 minutes, until the loaves are puffed and browned.

  3. When the loaves are cool enough to touch, cut each into diagonal slices about 1/2 inch thick. Lay the slices on their cut sides and toast them at 375F for an additional 15 minutes, or until lightly browned. Cool. Dip biscotti in chocolate the day they are to be served. In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently. Remove from the heat and stir until a candy thermometer reads 85F. Holding each cookie by its bottom, gently dip the tops into chocolate. Turn immediately and allow to dry, uncoated side down, on wax paper. Continue untill all biscotti are topped with chocolate.


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