- 48
Ingredients
- 3 ½ cups flour
- 2 cups walnut pieces (I use 2 ½ cups)
- ½ tsp. Baking powder
- ¼ tsp. Baking soda
- 2 tbsp. Anise seeds
- ½ cup unsalted butter
- 3 eggs (4 eggs)
- 1 ¼ cups sugar
- 2 tsp. Lemon zest
- 2 tsp. Orange zest
- ½ tsp anise extract (I use1 tsp)
- ½ lbs semisweet chocolate, option (I use 1 cup chocolate chips in the mix instead of dipping)
Preparation
Step 1
1. Blend flour, walnuts, baking powder, baking soda in bowl. Melt butter and set aside to cool.
2. Beat 2 egs, 1 additional egg yolk and sugar until smooth. Reserve remaining egg white. Stir in zests and anise. Add butter and mix until smooth. Add dry ingredients and mix to smooth dough.
3. Roll dough into 2 (14 inch) logs and place on baking sheet lined with parchment paper. Press tops of the logs to flatten slightly. Brush with reserved egg white.
4. Bake at 375 degrees until logs are light brown, but still give slightly when tops are pressed, about 30 minutes. Remove pan from oven and reduce oven temperature to 325.
5. While logs are still warm, cut diagonally into ½ inch slices. Return slices to baking sheet, placing on sides and spreading apart. Return to oven and bake until cookies are brown, about 15 minutes. Remove from oven and cool on wire racks.
6. Cut chocolate into ½ inch chunks. Place 2/3 in stainless steel bowl, spreading in even layer over bottom and up sides of bowl. Cover bowl with plastic wrap.
7. Fill medium saucepan 1/3 full of water. Bring water to simmer over high heat. Remove pan from heat and set bowl of chocolate over top. Let stand until about 80% of chocolate has melted.
8. Remove bowl from pan and wipe sides and bottom dry with towel remove plastic wrap and stir chocolate with metal spoon until all is melted. Add remaining 1/3 chocolate and continue stirring until melted.
9. Do not let temperature of chocolate drop below 88 degrees on candy thermometer. If so, place bowl over saucepan of warm water and continure stirring. Stir until chocolate is smooth and glossy.
10. Have clean sheet of parchment paper nearby. Dip ½ of each cookie in chocolate. As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate. Set cookies on parchment until chocolate sets, about 3 hours.
11. Store biscotti in airtight container up to 1 week.