Semisweet and white chocolate drizzles give this biscotti a pretty look. They don’t bake as long as some biscotti, so they’re a little softer.
—CHERYL LUDEMANN BOONVILLE, NY
PREP: 25 MIN. • BAKE: 30 MIN. + COOLING • MAKES: ABOUT 3 DOZEN
3/4 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 tablespoons aniseed
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped walnuts
1/3 cup semisweet chocolate chips
2 teaspoons shortening, divided
1/3 cup white baking chips
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In a small bowl, whisk flour, aniseed, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts.
2. Divide dough in half. On an ungreased baking sheet, shape each dough half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch.
3. Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
4. In a microwave, melt semisweet chips and 1 teaspoon shortening; stir until smooth. Drizzle over the biscotti. In a microwave, melt the white chips and remaining shortening; stir until smooth. Drizzle over biscotti.