|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)
- 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.
- 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.
- 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.
- Bake for 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in airtight containers.