Chocolate Dipped Almond Anise Biscotti

Preheat oven to 350 degrees F. Grease large cookie sheet.

In a large bowl, add first 6 ingredients. Blend, using an electric mixer, on low speed.

In a separate bowl, whisk together eggs and vanilla extract. With mixer running, slowly pour egg mixture into bowl. Mix just until the dough comes together. Do not overmix.

Divide dough in half and shape each half into a 12 x 2-inch log. Place logs onto cookie sheet. Bake 30 minutes or until slightly risen and firm to touch.

Remove cookie sheet from oven. Cool logs on wire rack 15 minutes. Transfer to cutting board. Using a sharp, serrated knife, cut logs diagonally into 1/4-inch slices. Place slices in single layer on ungreased cookie sheet. Bake at 350 degrees F 10-13 minutes or until crisp and golden. Cool on cookie sheet.

Place chocolate and oil in a small microwave-safe bowl, and microwave on high for one minute. Stir, and microwave again for 30 seconds. Microwave for an additional 30 seconds, if needed. The chocolate will retain some of its original shape.

Remove from microwave and stir until completely melted. Dip cooled biscotti into chocolate mixture. Place on plate covered with wax paper and refrigerate until chocolate hardens (about 10 minutes). Store in a covered container.