RECIPES Fennel Biscotti
Fennel Biscotti
Crunchy, twice-baked biscotti flavoured with Lioncroft Fennel Seeds. Perfect for dunking in tea or coffee.
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 tsp Lioncroft Fennel Seeds, lightly crushed
- 1 tsp baking powder
- 3 eggs
- ¼ cup Lioncroft Sunflower Oil
- 1 tsp vanilla extract
- Pinch of salt
| 1. Preheat oven to 180°C (350°F). |
| 2. Mix flour, sugar, fennel seeds, baking powder and salt in a bowl. |
| 3. In another bowl, whisk eggs, oil and vanilla. |
| 4. Combine wet and dry ingredients to form a dough. |
| 5. Shape dough into a log on a greased baking sheet. |
| 6. Bake for 25-30 minutes until golden. |
| 7. Remove and let cool for 10 minutes. |
| 8. Slice the log into 1cm thick pieces. |
| 9. Place slices back on the baking sheet and bake for another 10 minutes per side until crispy. |
| 10. Let cool completely. |
🍽️ Serving Suggestion
Serve with tea, coffee or as a crunchy snack.
⏰ Cooking Time
1 hour
🍽 No of Servings
20 biscotti
