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1
In a large mixing bowl, stir together the sugar and melted butter.
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2
Add the Pernod, bourbon and anise seed.
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3
Beat in the eggs, then stir in the nuts.
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4
Sift the dry ingredients together.
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5
Gently stir in the dry ingredients until well incorporated.
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6
Cover with plastic wrap and chill for about three hours.
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7
Preheat the oven to 375F.
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8
Butter two cookie sheets.
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9
Shape the dough on cookie sheets into three loaves, well spaced.
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10
Each loaf should be about 2-inches wide and 1/2-inch thick.
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11
Bake for about 20 minutes, until the loaves puff up and brown.
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12
When the loaves are cool enough to touch, cut each loaf into diagonal slices about 1/2-inch thick.
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13
Lay the slices on their cut sides and toast them at 375F.
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14
for an additional 15 minutes or until lightly browned.
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15
Cool.
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16
Dip biscotti in chocolate the day they are to be served.
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17
In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently.
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18
(If you're <I>really</I> ambitious, add a little chocolate wax to get a good do on it.)
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19
Remove from heat and stir until a candy thermometer read 85F.
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20
Holding each cookie by its bottom, gently dip the tops into chocolate.
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21
Turn immediately and allow to dry, uncoated side down, on wax paper.
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22
Repeat until all are done.
