Almond and Fennel Biscotti
A classic Italian biscotti enriched with a rich almond flavor from almond paste and toasted almonds, beautifully accented by the warm fragrance of fennel seeds.
Story
This classic Italian treat is elevated with a deeply nutty profile and a warm, aromatic finish, making it an irresistible companion for a freshly brewed cup of coffee or tea.
Ingredients
all-purpose flour
2 cups
baking powder
1½ teaspoons
salt
½ teaspoon
canned almond paste
½ cup
unsalted butter (softened)
4 tablespoons (½ stick)
fine sugar
⅔ cup
large eggs (room temperature)
2 pieces
vanilla extract
2 teaspoons
fennel seeds
1 tablespoon
roasted sliced almonds
1½ cups
Instructions
1
Preheat and Prepare Baking Sheets
Position two racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.
2
Mix Dry Ingredients
Sift the flour, baking powder, and salt into a medium bowl, and gently stir to combine. Set aside.
3
Make the Dough
In an electric mixer fitted with a flat beater, beat the almond paste and butter on medium speed until well combined, about 1 minute. Gradually add the sugar and continue beating until well mixed, about 1 minute. Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Add the vanilla extract and beat. Switch to low speed, add the dry ingredients, and mix until just combined. Add the fennel seeds and almonds, beating for a few seconds until combined. Stir a few more times with a wooden spoon to distribute the nuts evenly.
4
Shape and First Bake
Turn the dough out onto a lightly floured surface and divide into two portions. With floured hands, gently shape each portion into a 12-inch long and about 1¾-inch wide log. Place on a baking sheet and use the heel of your hand to flatten the logs to 2 inches wide. Bake on the upper rack for 35 minutes, until the logs just begin to lightly color. Cool on a wire rack for 10 minutes. Reduce the oven temperature to 300°F.
5
Slice and Second Bake
Carefully transfer the logs to a cutting surface. Using a serrated knife, cut diagonally into ½-inch slices. Line the original baking sheets with clean parchment paper, and arrange the slices cut-side down on the two baking sheets, spacing them ½ inch apart. Bake for an additional 18 to 22 minutes, swapping the baking sheets halfway through, until the biscotti are dry and the edges just begin to color. Transfer the cookies to a wire rack to cool completely.
