Mix together in a bowl

• 1 egg
• 1 egg white
• 125g white sugar
• ½ tsp vanilla extract
• 1 tsp sesame seeds
• ½ tsp fennel seeds

In a small bowl, combine

• 200g flour
• 1½ tsp baking powder

Stir the flour mixture into the batter along with

• 125ml (½ cup) canola oil

When mixed completely, add (♦ATTNby hand only)

• 175g mixed nuts (walnuts, pistachios, almonds, etc.)

Preheat oven to 400ºF. Cover a large baking sheet with parchment paper and form 2 logs, about 10 inches long and 3 inches wide. They will be just under an inch high. Bake 20 minutes or until golden outside. Remove from oven. Reduce the oven temperature to 225º F immediately.

As soon as you can handle the cooked cakes, remove from the sheet, slice cross-wise into pieces about the width of a finger. Place pieces on rack, set the rack on a baking sheet and bake until dry and the cut sides start to show some color. This will take about 20 minutes, maybe a bit longer.

Adapted from a recipe in the cookbook Polpo by Russell Norman.