Ingredients
3/4 cup butter, softened1 cup sugar3 large eggs, room temperature1 teaspoon almond extract1 teaspoon vanilla extract3 cups all-purpose flour2 tablespoons aniseed1-1/2 teaspoons baking powder1/4 teaspoon salt1 cup chopped walnuts1/3 cup semisweet chocolate chips2 teaspoons shortening, divided1/3 cup white baking chips
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In a small bowl, whisk flour, aniseed, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts.
Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch.
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.
In a microwave, melt semisweet chips and 1 teaspoon shortening; stir until smooth. Drizzle over biscotti. In a microwave, melt white chips and remaining shortening; stir until smooth. Drizzle over biscotti.
