Anise -- you either love it or hate it right?
I certainly thought so.
That is....until my husband popped a black Jelly Belly and three semisweet chocolate chips in my mouth.
I’ve been hooked on the combination of anise and chocolate ever since.
Black licorice candy is one thing.
Chocolate with a hint of anise is something altogether different & completely wonderful.
For Week 3 of the Joy the Baker Cookbook Spotlight and Cook-Off, the participants have been given the opportunity to try and share any recipe they wish. From the moment I opened my cookbook , I knew I would have to try the Dark Chocolate and Anise Biscotti. But a few others were calling my name as well – The Leek and Asparagus Quiche; the Toasted Coconut Dutch Baby with Banana and Pineapple; and the Chocolate and Salty Peanut Butter Ice Cream.
But then...I joined Weight Watchers. Suddenly I became a lot more conscious of portion size and where I was spending my calories.
Using the Weight Watchers recipe builder and online calculator, I was thrilled to discover that Joy’s biscotti weighs in at just 2 Points Plus points per piece! What’s more, they’re absolutely delicious -- the perfect balance of anise and chocolate, not too sweet, and with a satisfying toasty crunch! Who says foodies can’t enjoy themselves while losing weight?
Dark Chocolate and Anise Biscotti
Joy the Baker Cookbook -- Makes 3 dozen pieces
(2 Weight Watchers Points Plus a piece)
2 cups all-purpose flour
1 1/2 teaspoons anise seeds, slightly crushed
1 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons (3/4 stick) unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling
2 large eggs
1 large egg yolk
3/4 cup semisweet chocolate chunks or mini chips
Place a rack in the center of the oven and preheat oven to 325 degrees F. Line a large baking sheet 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 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 okay. Add chocolate chunks and blend throughout.
Divide the dough into two equal pieces. If the dough is shaggy and crumbly, that’s fine – just knead it until it comes together. Shape each piece of dough into a log (about 1.5” wide and 8” long) on the parchment lined baking sheet. Beat the remaining egg, brush over the logs, and sprinkle generously with sugar.
Bake biscotti on the center rack for 35-40 minutes. Let biscotti rest until cool enough to handle. Use a serrated knife to gently slice biscotti into 1-inch-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. Let cool and enjoy.
Biscotti will last, in an airtight container, at room temperature for up to 2 weeks.