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Lemon and fennel seed biscotti with ricotta and honey


These golden delights are great served alongside a glass of grappa or vin santo.

You'll need

1 tbsp fennel seeds 40 gm raw sugar Finely grated rind of 1 lemon and 1 orange 200 gm (about half a sheet) store-bought shortcrust pastry (see note) 1 egg, lightly beaten with milk for egg wash To serve: ricotta and honeycomb To serve: chilled grappa (optional)

Method

  • 01
  • Dry-roast fennel seeds in a frying pan until fragrant (30 seconds). Coarsely pound using a mortar and pestle, then combine with sugar and rind and set aside.
  • 02
  • Preheat oven to 180C. Roll pastry on a lightly floured surface to 5mm thick. Cut with a floured pasta cutter into rectangles about 2.5cm x 4cm. Transfer to a tray lined with baking paper. Brush with egg wash, scatter with fennel and sugar mixture and bake until golden and crisp (6-8 minutes). Set aside to cool slightly.
  • 03
  • Serve with ricotta, honeycomb and chilled grappa.

Note We use Carême shortcrust pastry. Biscotti will keep in an airtight container for three days.  


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2014

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