Go Back
Almond Fennel Biscotti | In Jennie's Kitchen

Almond Fennel Biscotti

5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 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

Instructions
 

  • 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.