Almond Fennel Biscotti
- 2 cups (280 grams) flour
- 1 cup (200 grams) sugar
- 1 teaspoon (6 grams) baking soda
- ¼ teaspoon fine sea salt
- Pinch ground cinnamon
- ½ teaspoon fennel seeds, crushed fine
- Generous handful (42 grams) whole, skin-on almond
- Generous handful (35 grams) slivered almonds
- 3 eggs, lightly beaten
- ½ teaspoon vanilla extract
- Preheat your oven to 350ºF (180ºC). Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, salt, cinnamon, and fennel in a deep bowl. Whisk to blend.
- Stir in the almonds.
- Reserve 1 tablespoon of egg in a small bowl. Add the remaining egg and vanilla to the flour mixture. Stir with a wooden spoon until just combined. Don’t worry that the dough looks dry. Using your hand, knead it a few minutes until it comes together (I promise it will, even if it seems finicky at first).
- Divide the dough into 4 equal pieces. Shape them into 5 ½-inch by 2-inch (14-cm by 5-cm) rectangles. Brush the loaves with the reserved beaten egg. Bake for 25 minutes. Remove tray from oven, and let biscotti rest for 10 minutes.
- Slice into ¼-inch to ½-inch thick cookies (a serrated knife is sometimes more helpful here). Transfer the biscotti back to the sheet pan, arranging them in a single layer. Bake for 15 minutes, turning halfway through, until cookies are dried out a bit.
- Transfer biscotti to a wire rack, and let cool completely before storing in an airtight tin. They’ll continue to harden as time goes by. These are a wonderfully, sturdy cookie that will keep for a couple of months, and perfect for shipping during the holidays.