Chocolate Anise Biscotti

    Well, I'm moving right along here in this month of chocolate desserts.  Today is Dessert #6!  One week left to indulge my chocolate cravings.........then, back to that wonderful place called balance and moderation, and I don't think it will come a moment too soon!  (Feelin' a little chubby today)

    But, for now........for one more week.......I'll do my best to bring you delicious chocolate goodies.  And these biscotti fit the bill.  They have just the right amount of crunch and I absolutely love the anise flavor in combination with the chocolate!  (Actually, I love the flavor of anise, period!)  If you're unfamiliar with anise/aniseed, it's a flowering plant that comes from the eastern Mediterranean region and also from southwest Asia.  Its flavor is similar to fennel (LOVE!!!) or liquorice.  If you've never tried it, this is the time!

Chocolate Anise Biscotti              (makes about 20-22, counting ends)

      (recipe from Giada's Family Dinners by Giada De Laurentiis)

2 cups flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup sugar

1/2 cup unsalted butter, at room temperature

1 tsp. ground anise seed

2 large eggs

1 cup semi-sweet chocolate chips

    Preheat your oven to 350 degrees.  Line a baking sheet with parchment paper.  Whisk the flour, baking powder, and salt together in a bowl.  In another bowl, beat the sugar, butter, and anise seed to blend.  Note:  if you are using whole anise seed, you can grind it in a spice grinder, and then measure out the 1 tsp.

Beat in the eggs, one at a time.  Then add the flour mixture and beat just until combined.  Stir in the chocolate chips.



Form the dough into a log that is 16" long and 3" wide.  I find it easiest to put spoons of dough onto the prepared sheet in a line, using a ruler as a guide.  Then smooth the log out with your hands and flatten slightly until it reaches the right dimensions.

Bake the loaf until a light golden color, about 30 minutes.  Cool on the baking sheet for 30 minutes.  Then, place it on a cutting board and, using a serrated knife, cut it on the diagonal in 1/2-3/4" slices.  

Place the biscotti, cut side down, on the sheet.  Bake until golden, 15-20 minutes.  Transfer them to a rack and cool completely.  ENJOY THEM!!