Chocolate Anise Biscotti

I remember having this back at home from the bakeries..I used to have them with both coffee and tea..When i saw this recipe in Jescel's blog-Spice of Life,I was determined to make it..Yes am paired with Jescel this month in Taste and Create event hosted by Nicole..

'Biscotti' is an Italian word meaning, twice baked. The Italians during the medieval period baked their biscuits twice so that they could be stored for long periods of time, which was especially important during journeys and wars.Through Middle French, the word was imported into the English language as "biscuit"..

The biscotti's are not chewy or soft like some cookies..They are baked twice and hence they are crisp and firm enough to be dipped in coffee/tea..They have an elongated shape and so fits perfectly into your coffee cup..This is Chocolate Anise Biscotti..

Ingredients

All purpose flour - 2 cups

Baking powder- 2 teaspoons

Sugar - 3/4 cup

Salt - 1/2 teaspoon

Butter (room temperature) - 1/2 cup

Eggs - 2 large ones

Star anise - 1 teaspoon ground

Chocolate chips - 1/4 cup

Directions

Powder the star anis finely..Bring the butter to room temperature..

Preheat oven to 350 degrees.

Beat together the butter and sugar until creamy..Beat in one egg at a time..

In another bowl,whisk together the flour,salt and baking powder..Add the flour to the butter-sugar mixture and mix until blended..Stir in the star anise and chocolate chips..

Shape the dough into a log of about 3 inches wide and 15 inches long..Place in on a naking sheet lined with parchment paper..Bake for about 30 minutes until golden brown..Cool in a wire rack..

Once cooled completely,place the log on a cutting board and using a serrated knife cut it into half inch pieces..Place the biscottis,flat on the baking sheet again and bake for about 15 minutes until they turn crisp and golden..Cool in a wire rack..

Store tight in airtight containers..Enjoy with coffee..

Sending this to AWED:Italiano hosted by Dhivya