CHOCOLATE DIPPED ALMOND ANISE BISCOTTI
This wonderful tasting biscotti that is already on the lean side can be made diabetic friendly very easily. P.S. I should mention that if your not a dunker you'll want to bake these for a shorter time (maybe 20 mins the first time and 5 the second time).
Provided by Annacia
Categories Dessert
Time 1h13m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
- Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
- Divide dough in half.
- Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness.
- Bake 30 minutes or until slightly risen and firm to touch.
- Cool logs on wire rack 15 minutes.
- Transfer to cutting board.
- Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
- Bake 10 to 13 minutes or until crisp and golden.
- Cool on baking sheets.
- Place chocolate and oil in small microwaveable bowl.
- Microwave on HIGH 1 minute.
- Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.
- Dip each biscotti halfway into chocolate mixture.
- Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
- Store in covered container.
Nutrition Facts : Calories 87.3, Fat 2.3, SaturatedFat 0.3, Cholesterol 19.8, Sodium 48.1, Carbohydrate 14.5, Fiber 0.6, Sugar 6.5, Protein 2.3
CHOCOLATE-DIPPED ANISE BISCOTTI
Classic biscotti cookies take on a whole new level of deliciousness with help from licorice-laced aniseed. Wrap up these sweet treats for your friends and family to enjoy with a steaming cup of coffee. -Leslie Kelley, Klamath Falls, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 72mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND-ANISE BISCOTTI
Make and share this Almond-Anise Biscotti recipe from Food.com.
Provided by ratherbebaking
Categories Dessert
Time 1h
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Cream butter and 1 cup sugar.
- Add eggs one at a time, beating well after each.
- Stir in flavorings.
- Combine dry ingredients, add to creamed mixture.
- Stir in almonds.
- Lightly grease cookie sheet.
- Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
- Sprinkle with remaining sugar.
- Bake at 375°F for 15-20 minutes or until firm.
- Remove from oven and cool on wire rack for 15 minutes.
- Reduce oven temp to 300°F.
- Place log on cutting board and slice diagonally 1/2 inch thick.
- Place on cookie sheet sliced side down.
- Bake 10 minutes.
- Turn, bake 10 more minutes.
- If desired, dip into melted chocolate.
- Store in airtight container.
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- Read the recipe in full, as well as looking at the photos below this recipe, before beginning. Doing both will help get you started.
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