Sweet Fennel Biscotti

    1 hour 55 minutes

    Fennel seeds are the surprising ingredient in these biscotti. Lucknow fennel seeds are sweeter than normal fennel, and compliment this sweet biscuit. Serve biscotti with a fruit platter or a cup of tea. They will keep in an airtight container for at least two weeks.

    Herbie's Spices

    New South Wales, Australia
    4 people made this

    Makes: 30 biscotti, approximately

    • 125g butter, at room temperature
    • 3/4 cup (160g) caster sugar
    • 3 eggs
    • 2 tablespoons orange liqueur
    • 4 teaspoons lemon zest
    • 2 1/4 cups plain flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 teaspoons Herbie's Spices Lucknow Fennel Seeds
    • 125g blanched almonds, lightly roasted and chopped

    Preparation:15min  ›  Cook:40min  ›  Extra time:1hour chilling  ›  Ready in:1hour55min 

    1. Cream butter and sugar until pale, then add eggs, one at a time, beating each in well.
    2. Add liqueur and lemon zest. Sift flour, soda and salt and stir into mix.
    3. Add the fennel seeds and almonds and mix through.
    4. Refrigerate dough for an hour, then divide into 3 log shaped loaves and bake in a preheated oven at 180 degrees C on a lined baking tray, for 20 minutes, until lightly coloured.
    5. Allow to cool, then slice diagonally into 1cm slices with a bread knife.
    6. Lay slices flat, on lined trays and return to oven for 20 minutes until lightly coloured and dry. Cool on a cake rack, and store in an airtight container.

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