INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, stir together the sugar and melted butter.  Add
the Pernod, bourbon and anise seed.  Beat in the eggs, then stir  in
the nuts. Sift the dry ingredients together.  Gently stir in the  dry
ingredients until well incorporated.  Cover with plastic wrap and
chill for about three hours.  Preheat the oven to 375 F.  Butter two
cookie sheets.  Shape the  dough on cookie sheets into three loaves,
well spaced.  Each loaf  should be about two inches wide and 1/2"
thick.  Bake for about 20  minutes, until the loaves puff up and brown.
When the loaves are cool enough to touch, cut each loaf into diagonal
slices about 1/2" thick.  Lay the slices on their cut sides and toast
them at 375 F. 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.  (If you're really ambitious, add a little
chocolate wax to get a good do on it.)  Remove from heat and stir
until a candy thermometer read 85 F.  Holding each cookie by its
bottom, gently dip the tops into chocolate.  Turn immediately and
allow to dry, uncoated side down, on wax paper.  Repeat until all are
done.  ~--The Cereal Murders Diane Mott Davidson  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 42
Total Fat: 5.1g
Cholesterol: 12.2mg
Sodium: 20.9mg
Potassium: 41.7mg
Carbohydrates: 15.1g
Fiber: 1g
Sugar: 4.3g
Protein: 2g