| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
Biscotti, Chocolate |
48 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Unsalted Butter; melted and cooled |
| 2 |
tb |
Anise-Flavored Liqueur |
| 1 1/2 |
tb |
Sour Mash Whiskey |
| 2 |
tb |
Anise Seed |
| 3 |
lg |
Eggs |
| 1 |
c |
Chopped Almonds |
| 2 3/4 |
c |
All-Purpose Flour |
| 1 1/2 |
ts |
Baking Powder |
| 12 |
oz |
Semisweet Chocolate Chips |
| 2 |
tb |
Vegetable Shortening; solid |
INSTRUCTIONS
In a large mixing bowl, stir together the sugar and melted butter. Add
liqueur, whiskey, and anise seed. Beat in eggs, then stir in the nuts. Sift
the dry ingredients together until well incorporated. Cover with plastic
wrap and chill for about 3 hours.
Set oven to 375F. Butter 2 cookie sheets. Shape the dough on cookie sheets
into 3 loaves, well spaced. Each loaf should be about 2 inches wide and 1/2
inch thick. Bake for about 20 minutes, until the loaves are puffed and
browned.
When the loaves are cool enough to touch, cut each into diagonal slices
about 1/2 inch thick. Lay the slices on their cut sides and toast them at
375F for an additional 15 minutes, or until lightly browned. Cool. Dip
biscotti in chocolate the day they are to be served. In the top of a double
boiler, melt the chocolate chips with the shortening, stirring frequently.
Remove from the heat and stir until a candy thermometer reads 85F. Holding
each cookie by its bottom, gently dip the tops into chocolate. Turn
immediately and allow to dry, uncoated side down, on wax paper. Continue
untill all biscotti are topped with chocolate.
Recipe By : Diane Mott Davidson
Posted to EAT-L Digest 22 October 96
Date: Wed, 23 Oct 1996 06:25:45 -0400
From: Bill Spalding <billspa@ICANECT.NET>
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