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Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti - (everybody's grandma), bakes up an incredibly easy, but absolutely delicious, chocolate anise biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti is simply translated as 'bis' - twice and 'cotti' = baked. These are the ultimate dunking cookie, so be sure to pour yourself one when they are ready!
Dry Ingredients:
- 4 cups of all-purpose flour (500 grams)
- 1 tablespoon of baking powder (14 grams)
- 1 teaspoon of salt (6 grams)
Wet Ingredients:
- 1.5 cups of granulated sugar (300 grams)
- 1 cup of softened butter (227 grams)
- 4 large eggs (room temperature)
- 2 tablespoons of anise seeds (12 grams)
- 1 ounce of anise liqueur (30 ml)
- 2 cups of chocolate chips (170 grams)
Note: Nonna often uses olive oil in lieu of butter. If you opt for oil, use 3/4 of a cup as opposed to a cup of butter.
In a mixing bowl, combine all the dry ingredients and set aside.
In another mixing bowl, using an electric mixer, or by hand, cream the butter and sugar. One at a time, add the eggs to the mixture. Add 2 tablespoons of anise seeds and an ounce of anise liqueur. Once mixed, slowly add in the dry ingredients. Lastly, fold in the chocolate chips.
Shape the dough into two logs, transfer them to a parchment-lined tray, and using your hands, flatten them somewhat.
Preheat oven to 350 F (180C) and bake for 30 minutes. Place on a cooling rack for about 20 minutes, then cut in 1/2-3/4 inch slides, about 1.3-1.9 cm, diagonally.
Again, on the parchment-lined tray, return to the oven for about 10 minutes.
YIELD: about 48
Pour yourself an espresso, and enjoy! Buon appetito!
If you are interested in Nonna's classic biscotti, click here: • Almond Biscotti (Cantu...
or click here for Nonna's chocolate hazelnut biscotti: • Nonna’s Chocolate Haze...
or lastly, here for Nonna's honey biscotti: • Nonna's Calabrian Must...