Chocolate-Dipped Anise Biscotti

2 1/2 cups flour King Arthur’s Flour

1 cup of sugar

4 tablespoon butter, Cabot

2-3 drops anise oil or 1 tablespoon anise seeds, crushed (Use mortal and pustular or put in a plastic bag and crush with a rolling pin)

2 teaspoons baking powder

1/4 teaspoon salt

3 large eggs.

Chocolate for dipping

3 ounces semi-sweet chocolate (I like Ghirardelli)

3 tablespoon shortening

1. Put 1 1/2 cups of flour and the remaining ingredients in a large bowl. Mix at low speed until just mixed, increase speed to medium, and beat for 3 minutes, scraping the sides of the bowl with a spatula. Add the remaining cup of flour; finish mixing with a large wooden spoon. Wrap dough in plastic wrap; refrigerate for 1 hour until firm. (Or place dough in the freezer for 30 minutes)

2. Preheat over to 375° F. Grease a large cookie sheet. Divide dough in half. On a floured surface, shape each half into a 10 x 3-inch loaf. Place both loaves, about 2 inches apart, on a cookie sheet. Bake 20 minutes

3. Remove cookie sheet from oven; immediately slice each loaf crosswise into 3/4 inch thick slices. Turn the slices cut side down on the same cookie sheet. Bake cookies 5 minutes longer or until lightly golden. Remove cookies to rack to cool.

4. Microwave chocolate and shortening on low for 1 minute or until chocolate melts. Stir to combine. Dip one end of each cookie into melted chocolate, letting excess drip back into the bowl. Place dipped cookies on wax paper and let dry until firm.

Store cookies in a tightly covered container.

Give baking a try; it is so much fun! I have plenty more cookies to make and recipes to share.

Enjoy!