1 c Sugar
1/2 c Butter, sweet; melted &
-cooled
2 tb Pernod
1 1/2 tb Bourbon
2 tb Anise seed
3 lg Egg
1 c Almonds; chopped
2 1/4 c Flour
1 1/2 ts Baking powder
12 oz Chocolate chips; semi-sweet
2 tb Shortening
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.
