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Thursday 15 September 2011

Almond Fennel Biscotti

I loves Biscotti as it goes well with a cup coffee.  I have made Almond Biscotti before.  When I started making biscotti previously, I tried hard making it again and again because of the failure of achieving cutting into thin slices. I have also tried out various different recipes.  Some biscotti called for just egg whites which I can't find the aroma taste I wanted in it. 

The biscotti I have made , it is hard work when cutting into thin slices but when I have succeed in it, I felt so much of satisfaction and accomplishment in it.  I didn't give up and the end result of this is really good because of the crunch when biting.

One day, I was watching a series and the actor was trying to please his girlfriend to bake her favourite Almond Fennel Biscotti.  So I thought I would like to give it a try using fennel in my biscotti.  And herewith, this is the recipe though I don't find much good texture in it.  But who knows, you may like it!

Almond Fennel Biscotti 

2 1/2 cups all-purpose flour
1 tbsp baking powder
1 cup whole almonds, lightly toasted
Finely grated 2 lemons
3 large eggs
1 cup granulated sugar
3 tbsp whole fennel seeds
1 tsp vanilla extract
80ml (1/3 cup) vegetable oil
1 egg white, lightly beaten

In medium bowl, sift together flour, baking powder and salt. Stir in fennel seed and almonds.

In large mixing bowl, stir together lemon zest, eggs, sugar and vanilla. Slowly stir in oil. Gradually stir in dry ingredients until just blended. Cover dough with plastic wrap. Let stand 15 minutes.

Line large baking sheet with parchment paper.

Transfer dough to lightly floured work surface. Divide in two. Roll each portion into 14-inch (35-cm) log.  Carefully transfer to sheet 4 inches (10 cm) apart. Lightly flatten logs with hands so they are 2-1/2" wide. Brush with egg white.

Bake in centre of preheated 165C oven until lightly golden and just firm in centre, 35 to 40
minutes. Remove from oven. Reduce heat to 150C. Let cool 15 minutes. Carefully transfer to
cutting board. With sharp serrated knife, slice logs 3/4-inch thick. Transfer cookies back to
baking sheet 1/4" apart. Bake until dry on cut sides, 15 to 20 minutes. Cool completely.

Store in airtight container at room temperature up to 1 month.


   Good dunking into the coffee!

     I will try another different flavours next time!  Stay tune.....