This is a recipe I saw in a magazine several years ago. It was made by a lady who immigrated to America from Italy in the early 1900s.
1 cup butter
1 cup sugar
3 eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 cup slivered almonds
2 to 3 tbsp aniseed
1 cup semisweet chocolate chips
2 tbsp shortening
In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Beat in vanilla.
Combine the flour and baking powder; add to the creamed mixture. Stir in the almonds and aniseed. Divide the dough into three 10-inch x 3-inch rectangles on a greased baking sheet.
Bake at 325 degrees for 25-30 minutes or until golden brown. Carefully remove to wire racks to cool completely.
Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place slices cut side down on ungreased baking sheets and bake at 325 degrees for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.
Melt chocolate chips and shortening together (this works well in the modern-day microwave!); stir until smooth. Drizzle over the biscotti. Let stand until chocolate is set.
Refrigerate in an airtight contain with waxed paper between layers.
Yield: Around 3 dozen.
1 cup sugar
3 eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 cup slivered almonds
2 to 3 tbsp aniseed
1 cup semisweet chocolate chips
2 tbsp shortening
In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Beat in vanilla.
Combine the flour and baking powder; add to the creamed mixture. Stir in the almonds and aniseed. Divide the dough into three 10-inch x 3-inch rectangles on a greased baking sheet.
Bake at 325 degrees for 25-30 minutes or until golden brown. Carefully remove to wire racks to cool completely.
Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place slices cut side down on ungreased baking sheets and bake at 325 degrees for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.
Melt chocolate chips and shortening together (this works well in the modern-day microwave!); stir until smooth. Drizzle over the biscotti. Let stand until chocolate is set.
Refrigerate in an airtight contain with waxed paper between layers.
Yield: Around 3 dozen.
This recipe and photo are saved from an old TOH magazine of about 17 or 18 years ago.
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