Classic anise-scented biscotti are dressed up for the holidays with a dip or drizzle of semi-sweet chocolate.
Makes 16 biscotti
- 2 1/2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon anise extract
- 6 ounces semi-sweet baking chocolate, melted
Preheat oven to 350°F. Mix flour, sugar, baking powder and salt in medium bowl. Set aside. Beat eggs and anise extract in large bowl with electric mixer on medium speed until well blended. Gradually add flour mixture, beating just until blended. Do not over mix.
Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten logs 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 1 minute. Remove to wire racks; cool completely. Dip half of each biscotti in semi-sweet chocolate. Or drizzle biscotti with melted chocolate. Let stand on wax paper-lined tray until chocolate is set. Store in airtight container.