Why not try this recipe! Rosemary, Peppercorn and Fennel Seed Biscotti goes well with a cheese board or simply dip it in your soup!
Preheat oven to 180C. Line a baking tray with paper. Slightly grind the fennel seeds and peppercorns in a mortar and pestle (HINT: if you don’t have a mortar and pestle, save on of our refillable grinders for this purpose!)
Whisk together the flour, polenta, baking powder, salt, rosemary, fennel seeds and peppercorns until mixed. Add the almonds and sugar and mix to combine.
Whisk the eggs and pour into the dry ingredients. Stir with a spoon until mostly combined and then knead with your hands in the bowl to combine the rest. Half the mixture and make two rolls, keeping in mind the width and shape you would like your biscotti to be.
Cook both logs on the lined baking tray for 30 mins. Then leave to cool on a wire rack. Slice the logs into ½ cm slices and place back on the baking tray. Cook for a further 20 minutes until golden brown. Serve with a cheese board or use to dunk in a soup.
Ingredients
Directions
Preheat oven to 180C. Line a baking tray with paper. Slightly grind the fennel seeds and peppercorns in a mortar and pestle (HINT: if you don’t have a mortar and pestle, save on of our refillable grinders for this purpose!)
Whisk together the flour, polenta, baking powder, salt, rosemary, fennel seeds and peppercorns until mixed. Add the almonds and sugar and mix to combine.
Whisk the eggs and pour into the dry ingredients. Stir with a spoon until mostly combined and then knead with your hands in the bowl to combine the rest. Half the mixture and make two rolls, keeping in mind the width and shape you would like your biscotti to be.
Cook both logs on the lined baking tray for 30 mins. Then leave to cool on a wire rack. Slice the logs into ½ cm slices and place back on the baking tray. Cook for a further 20 minutes until golden brown. Serve with a cheese board or use to dunk in a soup.
