Herbies Spices Recipes
Biscotti With Lucknow Fennel
Description
Lucknow fennel seeds bring a sweet anise flavour to these biscotti.
Ingredients
At a glance
Baking & Sweet Things
Makes
30 to 40
125g butter, at room temperature
¾ cup (160g) caster sugar
3 eggs
2 tablespoons orange liqueur
4 teaspoons lemon zest
2¼ cups plain flour
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons Herbie’s Spices Fennel Seeds Lucknow
125g blanched almonds, lightly roasted and chopped
¾ cup (160g) caster sugar
3 eggs
2 tablespoons orange liqueur
4 teaspoons lemon zest
2¼ cups plain flour
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons Herbie’s Spices Fennel Seeds Lucknow
125g blanched almonds, lightly roasted and chopped
Methods/steps
- Cream butter and sugar until pale, then add eggs, one at a time, beating each
in well. - Add liqueur & zest. Sift flour, soda and salt and stir into mix.
- Add Lucknow fennel seeds and almonds and mix through.
- Refrigerate dough for an hour, then divide into 3 log shaped loaves and bake in a preheated oven at 180ºC on a lined baking tray, for 20 minutes, until lightly coloured.
- Allow to cool, then slice diagonally into 1cm slices with a bread knife.
- Lay slices flat, on lined trays and return to oven for 20 minutes until lightly coloured &
dry. Cool on a cake rack, and store in an airtight container.
Additional Tips
Lucknow fennel seeds are sweeter than normal fennel, and compliment this sweet biscuit. Serve biscotti with a fruit platter or a cup of tea. They will keep in an airtight container for at least two weeks.
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