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| Cioccolato Biscotti di Anice |
| Recipe contributed by Arcangela Frezza |
| Ingredients |
|
| Preparation |
| Line a heavy large baking sheet with parchment paper. Whisk flour, baking powder and salt in a medium bowl to blend. Using an electric mixer beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until it is blended all together. Add the ground anise seed or anise (depending on how much you like liquor you can add more) and mix well. Stir in the chocolate chips.
Form the dough into a 16 inch long, 3 inch wide log. Move the log to the prepared baking sheet. Bake until lightly gold for about 30 minutes at 350 degrees. Cool about a half hour. Place the log on the cutting board. Using a knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until golden, about 15 minutes at 350 degrees. Move cookies to cool completely. Makes approximately 2 dozen. |
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