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Almond Biscotti with Fennel and Orange

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52 weeks of baking – The Renaissance

Biscotti are really hard cookie that have to be dipped in coffee to be edible, that’s true, but more traditionally they were dipped in a sweet wine. I made these biscotti to go with a beet port that my husband made, I used a favorite beet salad as inspiration to find my flavor combination. One of my favorite beet salads is slices of roasted beets shingled on a platter with orange slices, dressed with a vinaigrette and sprinkled with fennel fronds and toasted nuts. If all those flavors go well with beets why not make a cookie to go with a beet port.

These cookies come together very quickly, mix the ingredients, shape into a loaf and bake, the only time consuming part is that they are baked twice. After the initial bake you slice them and then bake them again, half way through the baking time you flip the slices over to ensure even color and crispness. I don’t recommend eating them on their own because they are very hard, they have to be dipped in something, hot chocolate or coffee are good options, but if you have a sweet dessert wine or best of all port or madeira they really are the perfect thing to finish off your meal.

 












Almond Biscotti with Fennel and Orange


Ingredients

  • 1 ¼ c flour
  • 1 c sliced almonds, toasted
  • ½ c sugar
  • 2 tsp. baking powder
  • 1 tsp. fennel seeds, crushed
  • ¼ tsp. salt
  • zest of 1 large orange
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tbsp. milk
  • 1 ½ tsp. sanding sugar

Directions

  1. Preheat the oven to 325F and grease a baking tray.
  2. In a large bowl mix all of the dry ingredients together, add in the wet, use your hands to knead the dough until it comes together, if it’s a little dry add a splash of water.
  3. Using wet hands shape the dough into a flattened oblong loaf shape.
  4. Bake at 325F for 25 minutes, just so it starts to pick up color.
  5. Remove the biscotti from the oven, brush it with milk and sprinkle on the sanding sugar, bake an additional 10 minutes.
  6. Let the loaf cool for 10 minutes, using a serrated knife cut long slices of biscotti, lay them back on the tray cut sides down.
  7. Bake at 325F for 15-20 minutes filling the pieces over half way through the cooking time. The biscotti are done when both sides are golden brown and dry to the touch.

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