Chocolate Dipped Anise Biscotti Food

CHOCOLATE-DIPPED ANISE BISCOTTI

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.

CHOCOLATE DIPPED ALMOND ANISE BISCOTTI

Steps:

• Preheat oven to 350°F.
• Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
• Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
• Divide dough in half.
• Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log 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.
• Place chocolate and oil in small microwaveable bowl.
• Microwave on HIGH 1 minute.
• Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.
• Dip each biscotti halfway into chocolate mixture.
• Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
• Store in covered container.

CHOCOLATE-DIPPED CHERRY BISCOTTI

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• Combine the dry ingredients first: whisking together the flour, baking powder and salt in a medium bowl.
• In a large bowl, beat the sugar, lemon zest and butter until creamy. Add the eggs one at a time, beating until incorporation and scraping down the sides in between.
• Add the flour mixture and beat until just blended, then stir in the cherries and (optional) pistachios.
• Form the dough into 12" long x 3" wide logs on the parchment paper. Bake for about 40 minutes, or until light golden. Cool for 30 minutes.
• Place the log on a cutting board and use a serrated knife to cut diagonally, 1/2"-3/4" slices. Lay the slices on the baking sheet and bake for another 15 minutes, or until they are a pale golden color. While they are cooking, get a pot of water boiling for your double boiler. Cool completely on a wire rack.
• Place the chocolate chips in a small pot set over the pot of simmering water. Stir constantly to avoid burning the chocolate. When the chocolate is completely melted, dip the ends of the biscotti in and set them on a parchment sheet to set. Place all the biscotti in the refrigerator for about a half hour, until the chocolate firms up.
• They can be made ahead, or frozen for up to 3 weeks.

ANISE BISCOTTI

Steps:

• Preheat oven to 325F.
• Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients.
• Mix well.
• Working on a floured surface, shape dough into two logs, each about 14 inches long and 1- 1/2 inches thick.
• Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch.
• Transfer the logs to the rack to cool.
• Reduce oven temperature to 300F.
• Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
• Stand the slices on their sides on the baking sheet and return to the ov en.
• Bake for 40 minutes.
• Remove from oven and cool completely before storing.
• Biscotti will crisp as they cool.
• Store, in an air.-tight container, up to one month.

CHOCOLATE ANISE COOKIES BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper.
• Whisk the flour, baking powder, and salt in a medium bowl to blend.
• Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
• Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.(I spooned the dough directly on the parchment lined cookie sheet in a log shape and gently shaped it with my fingers).
• Bake until light golden, about 30 minutes. Cool 30 minutes.
• Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

DARK CHOCOLATE DIPPED ANISE BISCOTTI

Steps:

• Preheat oven to 350 deg. F.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, aniseed, baking soda, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl; beat at medium speed with a mixer until blended (about 2 minutes).
• Add eggs, one at a time, beating well after each addition.
• Add flour mixture to sugar mixture, beating until just blended.
• Turn dough out onto a lightly floured surface, and knead 7 times.
• Shape the dough into a 12" long roll.
• Place roll on a baking sheet coated with cooking spray; pat to 1" thickness.
• Bake for 40 minutes.
• Remove roll from baking sheet; cool 10 minutes on a wire rack.
• Reduce oven to 300 deg. F.
• Cut roll crosswise into 22 slices.
• Place cut side down, on baking sheet.
• Bake for 10 minutes.
• Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
• Cool cookies completely on wire rack.
• Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir.
• Dip cookies, top sides down, in chocolate; allow excess chocolate to drip back into pan.
• Place cookies, chocolate sides up, on a baking sheet.
• Let stand 1 hour or until set.