Italian Biscotti with Fennel Seeds
A classic Italian biscotti recipe featuring aromatic fennel seeds. Twice-baked for the perfect crunch, these cookies are ideal for coffee or dessert wine.
Ingredients
- 500 g 4 cups all-purpose flour
- 300-350 g granulated sugar 1 1/2–1 3/4 cups granulated sugar
- 200 g 4 large eggs, room temperature
- 8 g baking powder 2 tsp
- 5-7 g salt 1–1.5 tsp
- 10 g vanilla extract 2 tsp
- 15 g fennel seeds (lightly crushed; adjust to taste) 2–3 tsp
- 140 g 1 cup coarsely chopped toasted nuts (optional, e.g., almonds, hazelnuts, pistachios)
- 12 g orange zest (optional, for brightness) 2 tbsp
Instructions
Step 1: Prepare Your Oven and Pan
- Preheat your oven to 175°C (350°F).
- Line a baking sheet with parchment paper or a silicone mat.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together:
- 500g flour
- 8g baking powder
- 5–7g salt
- 15g fennel seeds
- Optional: Add 140g toasted nuts if using.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together:
- 200g eggs
- 300–350g sugar
- 10g vanilla extract
- 12g orange zest (optional).
- Mix until smooth and combined.
Step 4: Form the Dough
- Gradually add the wet mixture to the dry ingredients.
- Mix until a sticky dough forms. If it's too dry, add 1–2 tsp water.
Step 5: Shape the Biscotti
- Divide the dough into two equal portions.
- Shape each portion into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide.
- Place logs on the baking sheet, leaving space between them.
Step 6: First Bake
- Bake in the preheated oven for 25–30 minutes, or until the logs are firm to the touch and lightly golden.
- Remove from the oven and let them cool for 15 minutes.
Step 7: Slice the Biscotti
- Using a serrated knife, cut the logs diagonally into slices about 1.25 cm (1/2 inch) thick.
Step 8: Second Bake (Adjust for Softness)
- Reduce the oven temperature to 160°C (325°F).
- Arrange the slices cut-side down on the baking sheet.
- Bake for 5–7 minutes per side for soft biscotti, or longer (10–12 minutes per side) for crunchier ones.
Step 9: Cool and Store
- Transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 7 days.
Notes
Tips: