1. Heat oven to 375 degrees. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add anise extract and orange brandy and continue to beat until incorporated.
2. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add flour mixture to wet ingredients and mix until just combined. Using your hands or a stiff rubber spatula, fold in chocolate and tangerine zest.
3. Divide dough in half and transfer to a parchment-lined baking sheet. With lightly floured hands, shape each half into a log about 2 1/2" wide and 3/4" tall. Bake until dough is firm, 15 to 20 minutes. Let cool 10 minutes.
4. Using a serrated knife, cut logs crosswise into 1/2"-thick slices and arrange, cut side down, on two parchment-lined baking sheets. Bake until biscotti are crisp and golden, flipping over halfway through, 15 to 20 minutes.
Source: Hannaford Fresh Magazine, November - December 2016