*  Exported from  MasterCook Mac  *
 
                         Chocolate-Dipped Biscotti
 
 Recipe By     : Jason McDonald <jmcdonald@voyageur.ca>
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             Sugar
      1/2  c             Sweet Butter  -- melted & cooled
    2      T             Pernod
    1 1/2  T             Bourbon
    2      T             Anise seed
    3      lg            Egg
    1      c             Almonds  -- chopped
    2 1/4  c             Flour
    1 1/2  ts            Baking powder
   12      oz            semi-sweet chocolate chips
    2      T             Shortening
 					
 
   In a large mixing bowl, stir together the sugar and melted butter. Add the
   Pernod, bourbon and anise seed.  Beat in the eggs, then stir in the nuts.
   Sift the dry ingredients together.  Gently stir in the dry ingredients
   until well incorporated.  Cover with plastic wrap and chill for about three
   hours.
   
   Preheat the oven to 375 F.  Butter two cookie sheets.  Shape the dough on
   cookie sheets into three loaves, well spaced.  Each loaf should be about
   two inches wide and 1/2″ thick.  Bake for about 20 minutes, until the
   loaves puff up and brown.
   
   When the loaves are cool enough to touch, cut each loaf into diagonal
   slices about 1/2″ thick.  Lay the slices on their cut sides and toast them
   at 375 F. for an additional 15 minutes or until lightly browned. Cool.
   
   Dip biscotti in chocolate the day they are to be served.  In the top of a
   double boiler, melt the chocolate chips with the shortening, stirring
   frequently.  (If you're *really* ambitious, add a little chocolate wax to
   get a good do on it.)  Remove from heat and stir until a candy thermometer
   read 85 F.  Holding each cookie by its bottom, gently dip the tops into
   chocolate.  Turn immediately and allow to dry, uncoated side down, on wax
   paper.  Repeat until all are done.
   
                                   ---*The Cereal Murders*
                                       Diane Mott Davidson
  
 
                    
 
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