Almond Fennel Biscotti

Prep time:
Cook time:
Total time:
Serves: Makes 60 | 5 dozen


  • 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


  1. Preheat your oven to 350ºF (180ºC). Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, salt, cinnamon, and fennel in a deep bowl. Whisk to blend.
  3. Stir in the almonds.
  4. 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).
  5. 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.
  6. 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.
  7. 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.