I learned something today. I learned that dark chocolate is "synonymous with" semi-sweet chocolate.
I thought dark chocolate was dark chocolate and semi-sweet was semi-sweet. Dang. I was going to
correct Joy the Baker for offering up a Dark Chocolate and Anise Biscotti recipe, then listing semi-sweet
chocolate chunks in the ingredients list.
I've only made biscotti once before, about 7 years ago. I've avoided it for some reason. I guess it was a
scary experience. Wait. I just remembered it was from a Mary Engelbreit's Cookies Cookbook. So it
can't be that. I am not askeered of Mary Engelbreit.
Anyway, Joy the Baker is an up and coming baker, blogger and cookbook author. She's cute. And she has
tattoos. So….gosh I'm feeling really old right now.
Here's the Recipe Overview
Lightly crush anise seeds with mortar and pestle, or put in a baggie and use a rolling pin, or place it on
your driveway and run over it. Come back in the house and mix anise with dry ingredients in a bowl.
Cream butter and sugar until fluffy, add eggs and mix thoroughly.
Add dry ingredients and mix until combined.
Mix in chocolate chips. I used Enjoy Life Vegan Semi-Sweet Chocolate Chips. I like them better than
regular chips. I have my reasons.
Divide dough and place the halves on separate baking sheets. I actually used a scale to be accurate.
One half was about 12.5 ounces.
Shape each half into a log about 8 inches long and 1 1/2" tall. The width may be about 2 inches.
Beat an egg and brush lightly onto each half. Sprinkle logs with sugar. Bake awhile, switch the two trays
around in the oven, bake a bit longer.
This reminds me of a crocodile. Remove logs from oven to cool until able to handle. Cut in 3/4" to 1"
widths. Note to self: 1" thick was a tad too wide for me. Another note to self: 1 cup of mini chocolate
chips would have been enough vs. the 1 1/2 cups called for. Either way.
Lay these biscottis cut side down on baking sheet and place back in oven to finish baking. Let cool.
And yer done.
Dark Chocolate and Anise Biscotti
Compliments of JennaDish
from Joy the Baker Cookbook, 100 Simple and Comforting Recipes
MAKES ABOUT 3 DOZEN BISCOTTI (depends on size of logs – mine made less)
2 cups all-purpose flour
1 1/2 teaspoons anise seeds, slightly crushed
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling
2 large eggs
1 large egg yolk
3/4 cup semisweet chocolate chunks (I used Enjoy Life mini vegan choc chips)
Place a rack in the center and upper third of the oven and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, anise seeds, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 3 to 5 minutes.
Reduce mixer speed to low, and add 1 of the eggs and egg yolk and beat until well incorporated, about 2 minutes.
Add the flour mixture, all at once, to the butter mixture and beat on low speed until well combined. Mixture may seem a bit dry, but that's ok. (Mine didn't.) Add chocolate chunks and blend.
Divide the dough between the prepared pans, If the dough is shaggy and crumbly, that's fine – just knead it together. Shape dough into logs about 1 1/2 inches wide (high) by 8 inches long. (This is where I felt uncomfortable with the directions. I think it could easily be about 10"-12" long by 1 1/2" wide). Beat the remaining egg and brush over the logs, and sprinkle generously with sugar.
Bake biscotti on both racks for 20 minutes. Swap racks and bake for another 15-20 minutes, until golden brown and baked through. (Since I used my convection oven at 300 degrees, I probably didn't need to swap the sheets, but I did need to rotate them 180o because the back browned more than the front).
Let biscotti rest until cool enough to handle. (Careful, it looks sturdy but will break easily if you lift it by it's ends.) Use a serrated knife to gently slice biscotti into (3/4" thick) slices. Flip cut side up onto the baking sheet and bake for another 10 to 15 minutes. Biscotti will still be slightly soft to the touch (mine eventually cooled to a very firm bite, so…less time?)
Store in airtight container at room temperature up to 2 weeks.