| 1 | Blend bread and cake flours, walnuts, baking powder, baking soda and anise seeds in bowl. |
| 2 | Melt butter and set aside to cool. |
| 3 | beat 2 eggs, 1 additional egg yolk and sugar until smooth. |
| 4 | Reserve the remaining egg white. |
| 5 | Stir in zests and anise. |
| 6 | Add butteer and mix until smooth. |
| 7 | Add dry ingredients and mix to smooth dough. |
| 8 | roll dough into 2 14inch logs and place on baking sheet lined with parchment paper. |
| 9 | Press tops of logs to flatten slightly. |
| 10 | Brush with reserved egg white. |
| 11 | bake at 375 °F. |
| 12 | Until logs are light brown, but still give slightly when tops are pressed, about 30 minutes. |
| 13 | Remove pan from oven and reduce temperature to 325 degrees. |
| 14 | while logs are still warm, cut diagonally into ?inch slices. |
| 15 | Return slices to baking sheet, placing on sides. |
| 16 | Return to oven and bake until cookies are lightly brown, about 15 minutes. |
| 17 | Remove from oven and cool on wire racks. |
| 18 | cut chocolate into ?inch chunks. |
| 19 | Place 2/3 in stainless steel bowl, spreading in even layer over bottom and up sides of bowl. |
| 20 | Cover bowl with plastic wrap. |
| 21 | Fill medium saucepan 1/3 full of water. |
| 22 | Bring water to simmer over high heat. |
| 23 | Remove pan from heat and set bowl of chocolate over top. |
| 24 | Let stand until 80% of the chocolate has melted. |
| 25 | do not let temperature of chocolate drop below 88 degrees on candy thermometer. |
| 26 | If so, place bowl over saucepan of warm water and continue stirring. |
| 27 | Stir until chocolate is smooth and glossy. |
| 28 | have clean sheet of waxed paper nearby. |
| 29 | Dip ?of each cookie in chocolate. |
| 30 | As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate. |
| 31 | Set cookies on waxed paper until chocolate sets, about 3 hours or put into freezer for about 20 minutes. |
| 32 | Submitted by sandy gamble on fri, 17 nov 1995 233849 ~0700 |
