Ingredients

The following ingredients have 24 Servings
  • 2 1/2 cups all purpose flour
  • 2 teaspoons fennel seeds
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/4 cup olive oil
  • 1/2 orange (zested)
  • 2 large eggs (room temperature)
  • 1 cup hazelnuts (lightly toasted)
  • 1/2 cup dried figs (roughly chopped)

Instruction

  • Preheat oven to 350.
  • Line a baking sheet with parchment paper.
  • In a medium bowl whisk together the flour, fennel seeds, cinnamon, baking powder and salt.
  • In a large bowl, mix together the sugar, olive oil and orange zest. Add eggs one at a time, stirring after each addition.
  • Add flour mixture to wet ingredients. Stir. Dough may be very dry. Fold in hazelnuts and figs. If dough is too crumbly add a drop or two of olive oil.
  • Place dough on baking sheet and pat into a 12x5 rectangle. Bake for 30-35 minutes.
  • Remove from the oven and reduce the temperature to 300. Place on a cooling rack and let cool for 15 minutes.
  • Using a serrated knife cut the biscotti in 1/2 inch slices. Arrange on baking sheet, cut side down. Bake again until dry and golden, about 20 to 25 minutes.
  • Remove from baking sheet and place on cooling rack. Let cool completely.