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.