Anise & Walnut Biscotti Recipe

Title: ANISE & WALNUT BISCOTTI
  Categories: Cookies
       Yield: 48 biscotti
  
   1 2/3 c  Bread flour
       2 c  Cake flour
       2 c  Walnut pieces
     1/2 ts Baking powder
     1/4 ts Baking soda
       1 tb Anise seeds
     1/2 c  Unsalted butter
       3    Eggs
   1 1/3 c  White sugar
       2 ts Lemon zest
       2 ts Orange zest
     1/2 ts Anise extract
       8 oz Bittersweet or semisweet
            Chocolate, optional
  
   Blend bread and cake flours, walnuts, baking powder,
   baking soda and anise seeds in bowl. Melt butter and
   set aside to cool.
   
   Beat 2 eggs, 1 additional egg yolk and sugar until
   smooth. Reserve the remaining egg white. Stir in zests
   and anise. Add butteer and mix until smooth. Add dry
   ingredients and mix to smooth dough.
   
   Roll dough into 2 14inch logs and place on baking
   sheet lined with parchment paper. Press tops of logs
   to flatten slightly. Brush with reserved egg white.
   
   Bake at 375 degrees F. until logs are light brown, but
   still give slightly when tops are pressed, about 30
   minutes. Remove pan from oven and reduce temperature
   to 325 degrees.
   
   While logs are still warm, cut diagonally into 1/2
   inch slices. Return slices to baking sheet, placing on
   sides. Return to oven and bake until cookies are
   lightly brown, about 15 minutes. Remove from oven and
   cool on wire racks.
   
   Cut chocolate into 1/2 inch chunks. Place 2/3 in
   stainless steel bowl, spreading in even layer over
   bottom and up sides of bowl. Cover bowl with plastic
   wrap. Fill medium saucepan 1/3 full of water. Bring
   water to simmer over high heat. Remove pan from heat
   and set bowl of chocolate over top. Let stand until
   80% of the chocolate has melted.
   
   Do not let temperature of chocolate drop below 88
   degrees on candy thermometer. If so, place bowl over
   saucepan of warm water and continue stirring. Stir
   until chocolate is smooth and glossy.
   
   Have clean sheet of waxed paper nearby. Dip 1/2 of
   each cookie in chocolate. As cookie is removed, scrape
   top and bottom against side of bowl to remove excess
   chocolate. Set cookies on waxed paper until chocolate
   sets, about 3 hours or put into freezer for about 20
   minutes. Submitted By SANDY GAMBLE <SCG-at-INDIRECT.COM>
   On   FRI, 17 NOV 1995 233849 ~0700 (MST)
  
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