Friends and neighbors could always drop in at Angelina's and be greeted with a cup of coffee and her homemade desserts. Beginning as an old family tradition, this is a variation on Angelina's signature Anisette Biscotti for which she was well-known and loved. We hope you enjoy making these and carry on the tradition she so lovingly shared with others!
Chocolate Anisette Biscotti
by Angelina Annunziata
Ingredients:
3 cups flour
1 ½ tsp baking powder
½ tsp salt
2 sticks butter softened
1 ½ cups sugar
3 eggs
¼ cup chocolate morsels
1 tsp anise oil
Directions:
In a bowl soften the butter at room temperature, arranging the sugar around the sticks of butter. In another bowl, combine the baking powder, flour and salt.
Beat the butter and sugar together, either by hand or mixer until fluffy and begin beating eggs into the mixture one egg at a time. Drop the anise oil and blend. Add the dry ingredients to the batter and blend well. Fold in the chocolate morsels. Refrigerate the dough for 30 minutes for easier handling.
Preheat oven to 350° Separate the dough in half, and roll into two logs 3 inches thick across the length of an ungreased cookie sheet. Bake for approximately 40 minutes, check with a toothpick for doneness. Allow to cool for about 10 minutes. On a cutting board, cut each log into 1 inch slices, lay each slice on its side on baking sheet and bake approximately 10 minutes, turn each biscotti and repeat.
There are numerous ingredient options you can experiment with using different types of extracts, nuts or toppings. Our favorites are anisette, chocolate hazelnut, cranberry orange and lemon pistachio. Remember, when making biscotti the variations are endless!
