Chocolate-Dipped Biscotti Recipe - Cooking Index
|1 cup||198g / 7oz||Sugar|
|1/2 cup||99g / 3.5oz||Unsalted butter - melted and cooled|
|2 tablespoons||30ml||Anise-flavored liqueur|
|1 1/2 tablespoons||22ml||Sour mash whiskey|
|2 tablespoons||30ml||Anise seed|
|3 tablespoons||45ml||Eggs (large)|
|1 cup||93g / 3.3oz||Chopped almonds|
|2 3/4 cups||171g / 6oz||All-purpose flour|
|1 1/2 teaspoons||7.5ml||Baking powder|
|12 oz||340g||Semisweet chocolate chips|
|2 tablespoons||30ml||Vegetable shortening - solid|
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.
Diane Mott Davidson
3 (1 votes)
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