Preparation / Directions:
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 3 hours.
Preheat the oven to 375 degrees. Butter 2 cookie sheets. Shape the dough on cookie sheets into 3 loaves, well spaced. Each loaf should be about 2 inches wide and 1/2 inch thick. Bake for about 20 minutes, 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 375 degrees 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, metl the chocolate chips with the shortening, stirring frequently. Remove from the heat and stir until a candy thermometer reads 85 degrees. Holding each cookie by its bottom, gently dip the tops into chocolate. Turn immediately and allow to dry, uncoated side down, on wax paper. Continue until all biscotti are topped with chocolate. Makes about 4 doz.