|
Chocolate-dipped Biscotti
Author/Submitted by: Diane Mott Davidson
Servings: 48
Categories:
Biscotti
/
Chocolate
/
Cookies
/
Desserts
Ingredients: 1
C
Sugar 1/2
C
Unsalted Butter,
melted and cooled
2
Tbsp
Anise-Flavored Liqueur 1 1/2
Tbsp
Sour Mash Whiskey 2
Tbsp
Anise Seed 3
Lg
Eggs 1
C
Chopped Almonds 2 3/4
C
All-Purpose Flour 1 1/2
tsp
Baking Powder 12
oz
Semisweet Chocolate Chips 2
tbsp
Vegetable Shortening,
solid
Directions:
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.
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.
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.
| 
