Saturday, March 3, 2012

Day 28: Anise Biscotti with White and Milk Chocolate

Since Dane was in kindergarten I have been getting together with a group of moms for a monthly lunch date. It started on a nice sunny day when we decided to take the kids to the park after school and bring a picnic lunch. As the kids got older and started going to school all day, this monthly lunch became a time for us to get together and actually chat. This group of women have shared in each other's joys and sorrows and has become a great source of support and fun.

One of our lunches fell during biscotti week. I made these delectable treats to bring to the girls.

Anise Biscotti with White and Milk Chocolate Drizzle
(Biscotti Recipe by Rocco Dispirito, Chocolate Drizzle was Noah's Idea)

1/2 cup vegetable oil
3 eggs
1 cup sugar
1 tablespoon anise extract, or 3 drops anise oil
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup milk chocolate chips
1/4 cup white chocolate chips


Preheat the oven to 375 degrees.
Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended.

Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.
Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.

Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.

In small dishes melt milk chocolate chips and white chocolate chips in the microwave.

Place baked biscotti on a foil lined baking sheet. Drizzle chocolates over the top of the biscotti.

Noah drizzled the chocolate. It was a fun way for him to get involved.  

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