Author/Submitted by: Diane Mott Davidson
melted and cooled
Sour Mash Whiskey
Semisweet Chocolate Chips
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.
the dry ingredients together until well incorporated. Cover with plastic
wrap and chill for about 3 hours.
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
inch thick. Bake for about 20 minutes, until the loaves are puffed and
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
Turn immediately and allow to dry, uncoated side down, on wax paper.
Continue untill all biscotti are topped with chocolate.