Classic anise-scented biscotti are dressed up for the holidays with a dip in semi-sweet chocolate and a drizzle of white chocolate.
1. Preheat oven to 350°F. Mix flour, sugar, baking powder and salt in medium bowl. Set aside. Beat eggs and anise extract in large bowl with electric mixer on medium speed until well blended. Gradually add flour mixture, beating just until blended. Do not over mix.
2. Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten logs to 1-inch thickness.
3. Bake 30 minutes or until slightly risen and firm to touch. Cool logs on wire rack 15 minutes. 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.
4. Bake 10 to 13 minutes or until crisp and golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Dip half of each biscotti in semi-sweet chocolate. Drizzle with white chocolate, if desired. Let stand on wax paper-lined tray until chocolate is set. Store in airtight container.
Garnish biscotti as desired. Prepare plain biscotti. Or, omit chocolate dip and just drizzle with chocolate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 131 | ||
Calories from Fat: 50 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 36.8mg | 11 % | |
Sodium 828.9mg | 29 % | |
Potassium 98.6mg | 3 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 20.7g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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