2.75 cups plain flour 1 cup sugar 1/2 cup unsalted butter, melted and cooled 2 tblsp anise liqueur 1.5 tblsp whiskey 2 tblsp anise seed 3 large eggs 1 cup chopped almonds 1.5 tsp baking powder 2 tblsp copha 12 oz semisweet chocolate chips
In a large mixing bowl, stir together the sugar and melted butter. Add the liqueur, whiskey and anise seed. Beat in the eggs, then stir in the nuts. Sift the dry ingredients together. Gently stir in the dry ingredients until well incorporated. Cover with plastic wrap and chill for about three hours.
Preheat the oven to 190°C. Butter two baking sheets.
Shape the dough into three loaves, each about 2" wide and 1/2" thick. Space well apart on the tray. Bake for about 20 minutes, or until the loaves are puffed and browned.
When the loaves are cool enough to touch, cut each loaf into diagonal slices about 1/2 inch thick. Lay the slices on their cut sides and toast them at 190°C for an additional 15 minutes, or until lightly browned. Cool.
Dip biscotti in chocolate the day they are to be served.
In the top of a double-boiler, melt the chocolate chips with the copha, stirring frequently. Remove from the heat and stir to cool slightly. Holding each cookie by its base, gently dip the tops into chocolate. Turn immediately and allow to dry, uncoated side down, on wax paper.