Plus Size Fennel Seed | Nuts Biscotti

Imagine this: you’re rushing out the door ,late for work . You grab a cup of coffee and… nothing else. Sound familiar? Well, I’ve got the perfect solution for those hectic mornings: these olive oil biscotti.

These aren’t your average biscotti – these are long, lean, and packed with flavor. I added a touch of fennel seed for a subtle bite that’ll wake up your senses. They’re crispy, delicious, and so easy to grab and go.

Ingredients:

1/2 cup granulated sugar

1/4 cup olive oil

1 teaspoon pure vanilla extract

3 large eggs

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup mixed nuts (pistachios, almonds, walnuts – chopped

Grounded funnel seeds and orange zest

Instructions:

Combine Wet Ingredients: In a large bowl, whisk together the sugar, olive oil, vanilla extract, and eggs until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Add Nuts: Stir in the chopped nuts.

Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to handle.

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Shape Dough: Divide the chilled dough in half. On a lightly floured surface, roll each half into a long, narrow log (approximately 16 inches long and 2 inches wide).

Bake First Round: Place the logs on the prepared baking sheet. Bake for 30 minutes, or until lightly golden brown.

Cool and Slice: Let the logs cool on the baking sheet for 15 minutes. Then, using a sharp knife, slice them diagonally into 1/2-inch thick pieces.

Bake Second Round: Arrange the sliced biscotti on the baking sheet, cut-side down. Bake for an additional 10-12 minutes, or until golden brown and crisp.

Cool Completely: Let the biscotti cool completely on the baking sheet before storing.

Tips & Variations:

For extra flavor: Add 1 tablespoon of finely grated lemon zest or orange zest to the dough.

Spice it up: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients.

Make them chocolatey: Stir in 1/2 cup of chocolate chips to the dough.

Storage: Store the biscotti in an airtight container at room temperature for up to a week.

Enjoy your homemade biscotti!