These golden delights are great served alongside a glass of grappa or vin santo.
1 tbspfennel seeds40 gmraw sugarFinelygrated rind of 1 lemon and 1 orange200 gm(about half a sheet) store-bought shortcrust pastry (see note)1egg, lightly beaten with milk for egg washTo serve:ricotta and honeycombTo serve:chilled grappa (optional)
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.
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.
Serve with ricotta, honeycomb and chilled grappa.
Note We use Carême shortcrust pastry. Biscotti
will keep in an airtight container for three days.