Anise And Walnut Biscotti

Directions

1. Blend bread and cake flours, walnuts, baking pwdr, baking soda and anise seeds in bowl. Heat butter and set aside to cold.
2. Beat 2 Large eggs, 1 additional egg yolk and sugar till smooth. Reserve the remaining egg white. Stir in zests and anise. Add in butteer and mix till smooth. Add in dry ingredients and mix to smooth dough.
3. Roll dough into 2 14inch logs and place on baking sheet lined with parchment paper. Press tops of logs to flatten slightly. Brush with reserved egg white.
4. Bake at 375 degrees F. till logs are light brown, but still give slightly when tops are pressed, about 30 min. Remove pan from oven and reduce temperature to 325 degrees.
5. While logs are still hot, cut diagonally into 1/2 inch slices. Return slices to baking sheet, placing on sides. Return to oven and bake till cookies are lightly brown, about 15 min. Remove from oven and cold on wire racks.
6. Cut chocolate into 1/2 inch chunks. Place 2/3 in stainless steel bowl, spreading in even layer over bottom and up sides of bowl. Cover bowl with plastic wrap. Fill medium saucepan 1/3 full of water. Bring water to simmer over high heat. Remove pan from heat and set bowl of chocolate over top.
7. Let stand till 80% of the chocolate has melted.
8. Don't let temperature of chocolate drop below 88 degrees on candy thermometer. If so, place bowl over saucepan of hot water and continue stirring. Stir till chocolate is smooth and glossy.
9. Have clean sheet of waxed paper nearby. Dip 1/2 of each cookie in chocolate. As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate. Set cookies on waxed paper till chocolate sets, about 3 hrs or possibly put into freezer for about 20 min.