Wednesday, September 17, 2008
I made this recipe once a few years ago and just decided to revisit it. Honestly I don't even like licorice but the anise offsets the chocolate well. A coworker told me he doesn't ever like biscotti but he loved this. Ya burnt!
I got this recipe for chocolate anise cookies from Giada de Laurentiis. The hardest part is waiting for the cookies to cool long enough for me to cut them into pieces and bake again (hence the name "biscotti"/twice baked).
In medium bowl, whisk together flour, baking powder and salt
In a separate bowl (or a stand mixer with the paddle attachment) cream together butter and sugar
Add eggs one at a time, mixing after each egg.
Add the flour mixture and mix until just combined.
Add the anise seed and mix well, then add chocolate chips.
Plop dough onto a lined baking sheet
and form by hand into a log roughly 16" x 3"
Bake in preheated 350F oven for 30 min. until lightly golden
Mine looked like this when it came out
Allow to cool at least 30 minutes before cutting. Using a serrated knife, cut the log into 1/2-inch- to 3/4-inch-thick slices. A helpful tip is to lightly spritz the log with water, just to soften the top enough for you to slice without crumbling too much.
Arrange slices cut side up on baking sheet and bake until light golden, ~15 min.
In the end my cookies were still slightly soft in the center, which is what everyone at work commented on--unlike store-bought biscotti, these cookies taste very fresh and distinctive. I'll bet they'd be great with coarsely chopped almonds, too. Hope you enjoy!
Chocolate Anise Biscotti
from Giada de Laurentiis
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon ground anise seed
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.