chocolate dipped almond anise biscotti

Name: Chocolate Dipped Almond Anise Biscotti
Prep time: 30 min
Cook time: 45 min
Cuisine: Italian
Ingredients: 2 1/2 cup(s) cups flour; 1 cup(s) sugar or 1 cup splenda granular; 2 teaspoon(s) baking powder; 2 teaspoon(s) anise seed (or more to taste); 1 cup(s) sliced almonds; 1/4 teaspoon(s) salt; 3 - or 3/4 cup egg beaters egg substitute; 2 teaspoon(s) fat-free evaporated milk; 2 teaspoon(s) pure vanilla extract; 6 ounce(s) bittersweet chocolate or 6 ounces semisweet chocolate; 2 teaspoon(s) vegetable oil

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This wonderful tasting biscotti that is already on the lean side can be made diabetic friendly very easily. P.S. I should mention that if your not a dunker you'll want to bake these for a shorter time (maybe 20 mins the first time and 5 the second time).

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(1 rating)

yield serving(s)

prep time 30 Min

cook time 45 Min

method Bake

Ingredients For chocolate dipped almond anise biscotti

2 1/2 c

cups flour
1 c

sugar or 1 cup splenda granular
2 tsp

baking powder
2 tsp

anise seed (or more to taste)
1 c

sliced almonds
1/4 tsp

salt
3

or 3/4 cup egg beaters egg substitute
2 tsp

fat-free evaporated milk
2 tsp

pure vanilla extract
6 oz

bittersweet chocolate or 6 ounces semisweet chocolate
2 tsp

vegetable oil

How To Make chocolate dipped almond anise biscotti

1
Preheat oven to 350°F: Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.

2
Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times. Divide dough in half.
3
Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness.
4
Bake 30 minutes or until slightly risen and firm to touch. Cool logs on wire rack 15 minutes.
5
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 baking sheets.
6
Bake 10 to 13 minutes or until crisp and golden. Cool on baking sheets.
7
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.
8
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.
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