Chocolate Dipped Almond Anise Biscotti

Total Time: 1 hr 13 mins Preparation Time: 30 mins Cook Time: 43 mins

Ingredients

• Servings: 32
• 2 1/2 cups flour
• 1 cup sugar or 1 cup splenda granular
• 2 teaspoons baking powder
• 2 teaspoons anise seed (or more to taste)
• 1 cup sliced almonds
• 1/4 teaspoon salt
• 3 eggs or 3/4 cup egg beaters egg substitute
• 2 teaspoons fat-free evaporated milk
• 2 teaspoons pure vanilla extract
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate
• 2 teaspoons vegetable oil

Recipe

• 1 preheat oven to 350°f.
• 2 mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
• 3 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.
• 4 divide dough in half.
• 5 roll each half into a 12-inch long log. transfer logs to greased baking sheet. flatten log to 1-inch thickness.
• 6 bake 30 minutes or until slightly risen and firm to touch.
• 7 cool logs on wire rack 15 minutes.
• 8 transfer to cutting board.
• 9 using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. place slices in single layer on ungreased baking sheets.
• 10 bake 10 to 13 minutes or until crisp and golden.
• 11 cool on baking sheets.
• 12 place chocolate and oil in small microwaveable bowl.
• 13 microwave on high 1 minute.
• 14 stir; microwave additional 30 seconds. microwave additional 30 seconds, if needed. stir until completely melted.
• 15 dip each biscotti halfway into chocolate mixture.
• 16 let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
• 17 store in covered container.