I used to make these biscotti for my roommate and I to snack on – they’re the hard type perfect for dipping (or ferociously crunching!), and about one third solid almond. (They are also not too sweet and half whole-wheat, further cementing their value as a study snack/occasional meal replacement.) While I played with a few different flavour combinations, orange, almond and fennel seed was always our favourite.
These are pretty quick to make and relatively fuss-free. The dough bakes up into rustic, nubbly biscotti, packed through with almonds. They’re mildly sweet, and taste of orange, anise and toasted nuts and smell like Christmas while they’re baking.
some tips for making biscotti!
- This dough is a bit sticky – when forming the logs, try wetting your hands as you pat them into shape.
- Make sure you let the logs of dough cool before slicing them. If the biscotti are too warm, they may crumble during slicing. Once the logs still a bit warm, but not hot, is sufficiently cooled. For slicing, a large serrated knife with a thin blade is best.
- The angle at which you slice the biscotti will affect how large they are. For smaller biscotti, keep the angle close to 90 degrees. And for larger biscotti, increase the angle.
orange, fennel and almond biscotti
- 380g flour (I usually use half whole wheat, but use all-purpose if you prefer)
- 115g granulated sugar
- 3/4 tsp kosher salt
- 2 tsp baking powder
- 1 tsp fennel seeds, ground
- 1 tsp fennel seeds, left whole
- zest of 2 large oranges (~4 tsp zest)
- 4 eggs
- 2 tbsp olive oil
- 1/4 tsp almond extract, optional
- 200g almonds
Preheat oven to 350F.
Whisk together flour, sugar, salt, baking powder, fennel seeds. Separately whisk together eggs, oil and orange zest. Combine flour and egg mixtures and just as the dough starts coming together, add the almonds. Mix until combined.
Divide the dough into two. This dough is a bit sticky so I usually wet my hands in order to shape the dough. Flatten each piece of dough into a log, the length of the baking tray (a normal half sheet pan) and around 3” wide and 3/4″ tall.
Bake for about 30 minutes until the logs are lightly, firm, and bottom is golden. Let cool until just warm.
Slice each loaf on a bias, into slices around 3/8″ thick. You can either arrange the slices spaced apart standing up on one tray or place them flat over two trays. Either way, bake 20 minutes more or until slices are lightly golden.