1 c  Sugar

    1/2 c  Butter, sweet; melted &

           -cooled
      2 T  Pernod

  1 1/2 T  Bourbon

      2 T  Anise seed

      3 lg Egg

      1 c  Almonds; chopped

  2 1/4 c  Flour

  1 1/2 ts Baking powder

     12 oz Chocolate chips; semi-sweet

      2 T  Shortening

  In a large mixing bowl, stir together the sugar and melted butter.
  Add the Pernod, bourbon 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 three hours.
  Preheat the oven to 375 F.  Butter two cookie sheets.  Shape the
  dough on cookie sheets into three loaves, well spaced.  Each loaf
  should be about two inches wide and 1/2" thick.  Bake for about 20
  minutes, until the loaves puff up and brown.
  When the loaves are cool enough to touch, cut each loaf into diagonal
  slices about 1/2" thick.  Lay the slices on their cut sides and toast
  them at 375 F. 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, melt the chocolate chips with the shortening,
  stirring frequently.  (If you're *really* ambitious, add a little
  chocolate wax to get a good do on it.)  Remove from heat and stir
  until a candy thermometer read 85 F.  Holding each cookie by its
  bottom, gently dip the tops into chocolate.  Turn immediately and
  allow to dry, uncoated side down, on wax paper.  Repeat until all are
  done.
                                  ---*The Cereal Murders*
                                      Diane Mott Davidson