Chocolate-Dipped Biscotti

* Exported from MasterCook Mac *

Chocolate-Dipped Biscotti

Recipe By : Jason McDonald <jmcdonald@voyageur.ca>
Serving Size : 8 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
1/2 c Sweet Butter -- melted & cooled
2 T Pernod
1 1/2 T Bourbon
2 T Anise seed
3 lg Egg
1 c Almonds -- chopped
2 1/4 c Flour
1 1/2 ts Baking powder
12 oz semi-sweet chocolate chips
2 T Shortening


In a large mixing bowl, stir together the sugar and melted butter. Add the
Pernod, bourbon and anise seed. Beat in the eggs, then stir in the nuts.
Sift the dry ingredients together. Gently stir in the dry ingredients
until well incorporated. Cover with plastic wrap and chill for about three
hours.

Preheat the oven to 375 F. Butter two cookie sheets. Shape the dough on
cookie sheets into three loaves, well spaced. Each loaf should be about
two inches wide and 1/2" thick. Bake for about 20 minutes, until the
loaves puff up and brown.

When the loaves are cool enough to touch, cut each loaf into diagonal
slices about 1/2" thick. Lay the slices on their cut sides and toast them
at 375 F. 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. (If you're *really* ambitious, add a little chocolate wax to
get a good do on it.) Remove from heat and stir until a candy thermometer
read 85 F. Holding each cookie by its bottom, gently dip the tops into
chocolate. Turn immediately and allow to dry, uncoated side down, on wax
paper. Repeat until all are done.

---*The Cereal Murders*
Diane Mott Davidson




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