chocolate-anise-biscotti
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Chocolate Anise Biscotti

Mini tender chocolate chip biscotti bites. With the sweet scent of anise and grated orange zest and dipped in decadent dark chocolate.
Course Dessert
Cuisine Italian
Servings 4 dozen
Author Marisa

Ingredients

  • 1 3/4 cup all purpose flour
  • 1/3 cup almond flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground anise seeds
  • 3/4 cup dark chocolate chips
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup butter melted
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon pure anise extract
  • 1 tablespoon grated orange zest from 1 very large orange
  • 1 egg white lightly beaten for brushing the logs
  • 1 cup dark chocolate chips melted (for dipping)

Instructions

  • Preheat oven to 350 degrees F.
  • Line a cookie sheet with parchment paper, set aside.
  • In a large bowl combine the all purpose flour, almond flour, baking powder, ground anise seeds and chocolate chips. Stir and set aside.
  • In a separate smaller bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, anise extract and the orange zest.
  • Add the wet ingredients to the flour mixture and stir with a wooden spoon until combined and a soft cookie dough has formed.
  • With a rubber spatula, scrape the cookie dough onto a lightly floured work surface.
  • Divide the dough into 4 equal portions
  • Roll 1 portion at a time into a 10 inch log.
  • Transfer logs to prepared cookie sheet.
  • Brush each log with the beaten egg whites. ( A pastry brush is really handy for this)
  • Bake in preheated oven for 20 minutes.
  • Remove the cookie sheet from the oven, place the cookie sheet on a cooling rack and let it cool for 10 minutes.
  • Once slightly cooled, transfer the logs one at a time to a cutting board and slice diagonally about 3/4 inch pieces.
  • Return cookies to the cookie sheet, standing them upright for even baking, and return to the oven and bake for an additional 15 minutes.
  • Let cookies cool on wire rack.
  • Once cooled, dip the bottom flat end of biscotti into the melted chocolate.
  • Scrape excess chocolate with an offset spatula.
  • Place dipped biscotti upright on a cookie sheet lined with parchment paper.
  • Let stand till chocolate is set.

Notes

Melt chocolate in microwave, on high setting, in 30 second intervals.
For easier dipping, thin chocolate with a little vegetable oil and stir well.
Biscotti keep very well in an airtight container for up to 2 weeks. However in my family they only last a few days.