Chocolate-Coated Almond Biscotti

Preheat the oven to 325 F. Butter 2 cookie sheets and set them aside.

Toast the almonds on a cookie sheet for 8 to 10 minutes. Then remove them from the oven and rub the nuts between two paper towels to remove skins (you can leave the skin too). Let them cool. Pulse the cooled almonds in a blender or food processor to crush them. Set them aside.

Microwave anise seeds in a bowl for 15 seconds and set aside

Combine the flour, baking powder, and salt in a large bowl, set aside.

In a large bowl using a mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and anise. Gradually stir in flour mixture and crushed almonds.

Divide the dough in half and shape it into 2 logs about 3/4 inch thick, 1 1/2 inch wide, and 3 inches long. Place on the cookie sheet 2 inches apart. Bake for 20-22 minutes. Then remove them from the oven and allow them cool for 5 minutes.

With a serrated knife, slice each log into 1/2 inch cookies. Place the cookies upright (so that both cut sides are exposed) on the cookie sheets and bake for 10 minutes. Remove them from the oven and transfer biscotti to a rack to cool completely.

Melt the chocolate in the top of a double broiler over low heat. Brush the tops of the cookies with the melted chocolate and let them cool to harden.