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Wednesday, September 5, 2012

Homemade Anise-Fennel Seed Biscotti

Anise-Fennel Seed Biscotti

Organic Fennel Seeds Harvested from My Garden

I tried making biscotti for the first time.  I used a recipe featured in Better Homes & Garden, but used 1 Tbsp of fennel seeds instead of 2 Tbsp of aniseed, and I omitted the milk chocolate candy coating.  This recipe is a keeper.  I will definitely make it again, but next time I think I will lightly drizzle some chocolate over half the batch.  

Anise-Fennel Seed Biscotti Recipe

Makes 3 dozen


  • 1/2 c. butter, softened
  • 1 c. sugar
  • 2 eggs
  • 2 tsp. anise extract
  • 2 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. sliced almonds, toasted
  • 1 Tbsp fennel seeds, pulsed in food processor for 5 seconds (OR 2 Tbsp of aniseed)


  1. In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and extract.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.  Stir in almonds and seeds.
  2. Divide dough in half.  On a parchment paper-lined baking sheet (or lined with foil that is lightly sprayed with cooking oil), shape each portion into a 12-in. x 2-in. rectangle.  Bake at 325 degrees F for 25-30 minutes or until firm to the touch and the edges are golden brown.
  3. Remove from oven and cool pans on wire racks.  When cool enough to handle, transfer to a cutting board and cut diagonally with serrated knife into ¾-in. slices.  Return to baking sheets, cut side down.
  4. Bake for 6-7 minutes on each side or until golden brown.  Remove to wire racks to cool completely.  Store in airtight containers.

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