Chocolate-Dipped Biscotti

By Addie

“My cousins and I loved to dip our biscotti in a cold glass of milk.”

Ingredients

• 1 cup granulated sugar
• 6 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 teaspoon aniseed
• 3 1/2-4 cups all-purpose flour
• 1 tablespoon baking powder
• 8 ounces sliced almonds
• 1 cup milk chocolate chips, melted
• 3 tablespoons butter, melted

Preparation

Step 1

Combine granulated sugar, eggs, salt, almond extract and aniseed in a large bowl and mix well.


Combine flour and baking powder in a small bowl and mix well. Stir enough of the flour mixture gradually into the sugar mixture to form a stiff dough. Stir in almonds.


Divide dough into 2 equal portions. Shape into balls. Let stand in a warm place for 15 minutes.


Preheat the oven to 350ºF. Lightly butter a baking sheet.


Shape dough with floured hands into two 14 × 2-inch ropes. Arrange 2 inches apart on prepared baking sheet. Let stand for 15 minutes.


Bake until lightly browned, about 30 minutes. Cut into 1/2-inch slices. Arrange on baking sheets. Bake for 10 minutes. Cool on the baking sheets for 1 minute. Transfer biscotti to wire racks to cool completely. Combine chocolate chips and butter in a small bowl. Partially dip biscotti in the mixture. Cool on waxed paper.
..........................

Grandma's Secret Tip:

For biscotti with a subtle citrus flavor, Grandma would add 1 tablespoon grated orange zest to the sugar mixture. If she added the orange zest, she usually omitted the aniseed, though she would leave it in if she was feeling adventurous.