280 grams all-purpose flour
120 grams sugar
150 grams mixed nuts (walnuts, almonds, blanched hazelnuts)
1 tsp fennel seeds
¾ tsp vanilla extract
1 tsp baking powder
Preheat oven to 350° F. Line a large baking sheet with parchment paper.
- 2 eggs
- 120 grams sugar
- ¾ tsp vanilla extract
- 280 grams all-purpose flour
- 1 tsp baking powder
- a pinch of salt
and knead with your hands to get a homogeneous mixture.
- 150 grams mixed nuts (walnuts, almonds, blanched hazelnuts)
- 1 tsp fennel seeds
to the mixture, break the walnuts in half. Incorporate everything into the mixture.
Divide the dough into two 9″ x 2″ rectangles; they’ll be about ½-inch high. Beat
- 1 egg yolk with a little water
Place each piece of dough on the parchment paper-lined baking sheet and brush each with the egg wash. Bake about 15-20 minutes, until the dough swells and has turned golden brown.
Remove the pan from the oven, reduce the temperature to 275° F. Let the logs cool a few minutes then slice each into about 20 pieces. A sharp knife and decisive cutting (not sawing) works best. Lay each slice back on the baking sheet, without the parchment paper.
Put the biscotti back in the oven for 20-25 minutes at 275° F, flipping them over halfway through so they cook and dry thoroughly.
Remove from the oven and cool on a wire rack.