Dark-Chocolate Dipped Anise Biscotti

Today, I saw the first Christmas decorations of the year, in the most unlikely of places: the windows of an open-air sports bar on the Square. No matter. That first Christmas display always means the same thing: time to start holiday baking! I'm trying this year to expand my winter spice repertoire beyond the usual cinnamon and nutmeg to include spices with more complexity and heat, such as mace and cardamom. For these biscotti, I chose anise seed. I didn't even have it in my pantry. (Yes, this is my idea of an adventure--buying a new spice.) It had such a strong scent that I did reconsider these biscotti, but something about this recipe had a hold on me. I faintly remembered that scent from cookies at my parents' parties when I was young. I love the idea of a simple dessert or on-the-go breakfast with coffee, and I wanted to try something unusual yet strangely familiar. I also wanted to try biscotti again. The last time I made them, I didn't bake them long enough and they had an odd texture--tough and chewy in the middle, though with a great flavor due to oats and honey. I wanted a second chance.

Thankfully, they turned out beautifully. Crispy and spicy, with a slight sweetness on the top from the chocolate. The anise is both warming and refreshing, a perfect after-dinner treat. They take a little while to bake--devote an afternoon to the project--but they are minimalist perfection. They'll add sophistication to your palate and your vocabulary--just remember that "biscotti" is plural; if you offer someone one cookie, it is a "biscotto."

Since you don't temper the chocolate, it does turn a bit gray. No one will mind if you don't. If you do, dip them the same day you serve them (you can bake them up to a week ahead). You can even bake and freeze them for up to one month--thaw, then dip in chocolate. This is an excellent option for those more organized than I. These are also light--under 100 calories each, and only about 2 grams of fat. How many Christmas goodies can you say this about?

Dark-Chocolate Dipped Anise Biscotti

(adapted from Cooking Light, November 2007)

1 1/2 cups all-purpose flour

1 tsp. anise seed

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup sugar

2 T softened butter

2 large eggs

3 oz. premium dark chocolate (chips or coarsely chopped)

1. Preheat over to 350 F.

2. Lightly spoon flour into dry measuring cups; level with a knife. Whisk flour, anise seed, baking soda, and salt in a medium bowl. Set aside.

3. Place sugar and softened butter in the bowl of a standing mixer or large bowl. Beat at medium speed until blended, about 2 mins. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture to sugar mixture, beating until just blended. You will need to scrape down the sides of the bowl a few times to incorporate all of the flour.

4. Turn dough onto a lightly floured surface and knead lightly 7-8 times. Shape the dough into a 12-inch long log. Place log on a baking sheet covered with parchment paper or cooking spray, pat into 1-inch thickness. Bake at 350 F for 40 mins. Remove roll from baking sheet and cool on wire rack for 10 mins.

5. Reduce over temperature to 300 F.

6. Cut roll crosswise into 20 (or so) 1/2-inch thick slices. Lay slices flat on baking sheet; bake for 10 mins. Flip slices; bake for another 10 mins. Cool cookies completely on a wire rack. At this point, you can refrigerate or freeze the cookies to dip later.

7. Heat chocolate over a double boiler until melted. Using a small spatula (1-inch across), hold each cookie over the double boiler and spread with chocolate, allowing excess to drip back into bowl. Be generous, but try not to let it drip down the sides of the cookies. Place cookies, chocolate sides up, on a baking sheet to cool. Let stand 1 hour or until set.

Yield: approximately 20 biscotti