Chocolate Chip Anise Biscotti

I don’t know about you, but give me a biscotti and good cup of coffee and I’m one happy girl! I think my love for biscotti started back at my Italian Auntie Connie’s house when I was a yound girl. They always had these little Italian sesame cookies called Biscotti Regina in the goodies cabinet. My grandma used to dunk them in her coffee every single morning. Although they were for her, I couldn’t keep my hands off them! Those and the crushed olives.

I’ve made a few different types of biscotti in the last couple days and one thing I’m finding is that I’m a bit of a snob and I just starting making them! From what I understand, Italian biscotti is made with no fats, like butter or oil. But a lot of recipes include butter and more sugar to make them softer and sweeter. But to me, those recipes miss the whole point because that’s the best thing about good biscotti – a little on the hard, crunchy side – and not so sweet, which is perfect for dunking!!

Ironically, this post is definitely the softer, sweeter version that is even kid-friendly. I think it’s a great recipe (from Giada) and I made them because I discovered my little grandbabies like biscotti and I don’t want them to break their little teeth. The post that follows this one will be for the more authentic type. I followed the recipe from my favorite YouTube cook, Guiseppe, who reminds me of my east coast Italian family! I just love him.

Anyway, here’s Giada’s simple recipe. If you like biscotti but want something really delicious that you can eat without dunking, this one is great!

Chocolate Chip Anise Cookies (by way of Giada)

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon ground anise seed (I used 2 teaspoons of anise seed)
1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F.

– Line a large baking sheet with parchment paper or tin foil.
– Add flour, baking powder, anise and salt to bowl and mix.
– With electric mixer, beat the sugar and butter til creamy. Add one egg at a time at beat until incorporated.
– Now add the flour mixture and beat until blended.
– Stir in the chocolate chips.
– Form the dough into a two 8-inch by 3-inch logs. Giada says one log, but the dough is easier to manage with two. Transfer the log to the baking sheet. Bake until light golden, about 30 minutes and then cool enough to handle, because now you’re going to slice and bake some more.
– Place the log on the cutting board and slice diagonally with serrated knife (see image above).
– Arrange on the baking sheet and bake for about 10 minutes until light golden and then flip and repeat. Cool completely.

Notes – You may want to lower the temperature when you’re baking for the last part. Also, Giada doesn’t flip them, but I think it’s better to bake the other side too.

Serving suggestions:
Great with coffee or tea, or just on their own!
Enjoy!

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