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1
Blend bread and cake flours, walnuts, baking powder, baking soda and anise seeds in bowl.
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2
Melt butter and set aside to cool.
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3
Beat 2 eggs, 1 additional egg yolk and sugar until smooth.
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4
Reserve the remaining egg white.
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5
Stir in zests and anise.
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6
Add butteer and mix until smooth.
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7
Add dry ingredients and mix to smooth dough.
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8
Roll dough into 2 14inch logs and place on baking sheet lined with parchment paper.
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9
Press tops of logs to flatten slightly.
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10
Brush with reserved egg white.
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11
Bake at 375F (190C).
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12
until logs are light brown, but still give slightly when tops are pressed, about 30 minutes.
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13
Remove pan from oven and reduce temperature to 325F (160C).
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14
While logs are still warm, cut diagonally into 1/2 inch slices.
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15
Return slices to baking sheet, placing on sides.
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16
Return to oven and bake until cookies are lightly brown, about 15 minutes.
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17
Remove from oven and cool on wire racks.
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18
Cut chocolate into 1/2 inch chunks.
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19
Place 23 in stainless steel bowl, spreading in even layer over bottom and up sides of bowl.
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20
Cover bowl with plastic wrap.
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21
Fill medium saucepan 13 full of water.
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22
Bring water to simmer over high heat.
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23
Remove pan from heat and set bowl of chocolate over top.
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24
Let stand until 80% of the chocolate has melted.
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25
Do not let temperature of chocolate drop below 88 degrees on candy thermometer.
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26
If so, place bowl over saucepan of warm water and continue stirring.
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27
Stir until chocolate is smooth and glossy.
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28
Have clean sheet of waxed paper nearby.
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29
Dip 1/2 of each cookie in chocolate.
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30
As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate.
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31
Set cookies on waxed paper until chocolate sets, about 3 hours or put into freezer for about 20 minutes.
