CHOCOLATE DIPPED ALMOND ANISE BISCOTTI

2 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons McCormick Anise Seed
1 cup sliced almonds
1/4 teaspoon salt
3 eggs
2 teaspoons McCormick Pure Vanilla Extract
FOR THE DIPPING CHOCOLATE:
6 ounces bittersweet or semisweet chocolate
2 teaspoons vegetable oil

Preheat oven to 350 degrees F.

Beat flour, sugar, baking powder, anise seed, almonds and salt in large bowl with electric mixer on low speed.

Beat eggs and vanilla in separate bowl. Gradually add to dry ingredients, beating just until the dough resembles wet sand. Do not over mix. Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased cookie sheet. Flatten log to 1-inch thickness.

Bake 30 minutes or until slightly risen and firm to touch. Cool logs on wire rack 15 minutes.

Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased cookie sheets.

Bake 10 to 13 minutes or until crisp and golden. Cool on cookie sheets.

Place chocolate and oil in small microwaveable bowl. Microwave on HIGH 1 minute. Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.

Dip each biscotti halfway into chocolate mixture. Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens. Store in covered container.

Makes about 32 cookies
Source: McCormick

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Chocolate Dipped Almond-Anise Biscotti - description
Source: Nonna's

Traditional Anise Biscotti with toasted Almonds. Dipped in gourmet chocolate.