Chocolate-Dipped Biscotti

* Exported from MasterCook II *

Chocolate-Dipped Biscotti

Recipe By : Diane Mott Davidson
Serving Size : 48 Preparation Time :0:40
Categories : Biscotti Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.

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