Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon ground anise seed
- 1 cup semisweet chocolate chips
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
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By jason3
on May 17, 2012
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I added one teaspoon Orange extract, one teaspoon Anise extract, used Splenda in place of sugar, and made cookies by pinching the dough and rolling into a ball then flatten the ball with
Three slapps and baked for ten minutes on an ungreased cookie sheet they puffed then cracked.
DELIGHTFUL
By moore_cl_11944577
lockport, IL
on March 27, 2012
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Great flavor and texture. Extremely easy to make. Just a hint of anise (needs a little more for my taste. Would be great with hazelnuts chopped up into batter too. Does she do anything wrong?
By buccinaja_8787309
Bradenton, FL
on February 23, 2011
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...hands down the best biscotti cookie recipe I've tried. Followed the recipe exactly with good results, used a sprinkle of flour on my hands to form the logs. I also like the suggestion about adding flax seeds, and a portion of wheat flour.
I am making these again this morning using lemon zest & white couverture chips, hmmm maybe a few almonds, too. Grazie, Giada!
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