---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE-DIPPED BISCOTTI
  Categories: Cookies, Italian, Davidson
       Yield: 48 biscotti
  
       1 c  Sugar
     1/2 c  Butter, sweet; melted &
            -cooled
       2 tb Pernod
   1 1/2 tb Bourbon
       2 tb Anise seed
       3 lg Egg
       1 c  Almonds; chopped
   2 1/4 c  Flour
   1 1/2 ts Baking powder
      12 oz Chocolate chips; semi-sweet
       2 tb 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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