Name: Lemon and fennel seed biscotti with ricotta and honey
Yield: 6 - 8
Ingredients: 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)

Lemon and fennel seed biscotti with ricotta and honey

Australian Gourmet Traveller fast recipe for lemon and fennel seed biscotti with ricotta and honey.

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Serves 6 - 8

Ingredients

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

Main

1.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.

2.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.

3.Serve with ricotta, honeycomb and chilled grappa.