Espresso Anise Food

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

HOT CHOCOLATE WITH ESPRESSO, LEMON, AND ANISE

Steps:

• Combine all ingredients except liqueur in heavy large saucepan. Whisk over medium-high heat until chocolate melts and mixture is smooth and comes to boil. Remove from heat; mix in liqueur. Divide among cups and serve.

ESPRESSO ANISE

Steps:

• Serve espresso in a small espresso cup and add extract.

ANISE COFFEE AND ICE CREAM

Steps:

• Measure coffee and anise seeds into a filter-lined coffeemaker basket.
• Pour water into water compartment.
• Place pot on heating element; let water drip through basket into pot.
• Meanwhile, carefully cut ice cream from package and cut into 8 long pieces.
• Place ice cream into cups.
• Pour about 1/4 cup of coffee around ice cream.
• Serve immediately.