Chocolate-Dipped Biscotti

These biscotti go all in on anise with a triple hit: Pernod (French anise liqueur), anise seed, and bourbon that adds a warm, oaky sweetness to balance the licorice. Chopped almonds give every slice a nutty crunch, and a dip in melted chocolate turns them from a simple Italian cookie into something worth gifting.

The dough chills for three hours before shaping. This firms up the melted butter so the loaves hold their shape during the first bake. Shape them flat, about ½ inch thick and two inches wide, because they puff up significantly in the oven.

The second bake on cut sides is what gives biscotti their signature dry, shattery crunch. Fifteen minutes at the same temperature toasts the slices golden and drives out moisture for maximum crispness.

Chef Tips

• Slice the loaves while they’re still warm but cool enough to handle. Fully cooled loaves crumble when you cut them.
• Use a serrated knife and a single firm downward motion. Sawing back and forth shatters the biscotti.
• Dip in chocolate the same day you plan to serve. Chocolate softens the biscotti if it sits too long.
• Melt chocolate with shortening for a thinner, glossier coating that sets with a snap.

Variations

• Skip the Pernod and bourbon and use vanilla extract for a family-friendly version.
• Dip in white chocolate instead of dark for a sweeter, creamier finish.
• Add dried cranberries alongside the almonds for a festive holiday version.