Fennel Seed Biscotti — fennel-perfumed twice-baked biscuits
Fennel seed biscotti are dry, twice-baked biscuits perfumed with the soft anise flavour of fennel seeds — a classic Mediterranean partnership of seed and sugar. They are eaten with sweet wine, dipped into espresso, or kept in a tin for weeks of slow appreciation.
i. Origin & history
Biscotti — "twice cooked" — are a Tuscan specialty that dates to the Middle Ages, when their stable, dry form made them ideal for travellers. The fennel-seed version is particularly associated with the south of Italy and Sicily, where fennel-seed sweets are common.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 300 g plain flour
- 150 g caster sugar
- 1 tsp baking powder
- Pinch salt
- 2 large eggs
- 60 ml olive oil
- 1 tbsp fennel seeds, lightly crushed
- Zest of 1 lemon
- 1 tsp vanilla
- 60 g pine nuts (optional)
iii. Method
- Heat oven to 170 °C. Whisk flour, sugar, baking powder, salt, fennel seeds and zest.
- Whisk eggs, oil and vanilla. Combine to a soft dough.
- Shape into two logs (each about 25 × 6 cm). Place on a lined tray. Bake 25 min until pale gold.
- Cool 10 min. Slice diagonally into 1 cm slices. Lay flat on the tray.
- Bake another 10-12 min until dry and lightly golden on both sides. Cool fully.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Cantucci di Prato are the Tuscan original, with almonds. Anise-seed biscotti swap fennel for anise. Chocolate-dipped fennel biscotti are a modern variant.
vi. Common questions
What is fennel seed biscotti?
Fennel Seed Biscotti is fennel-perfumed twice-baked biscuits, from turkish & mediterranean cuisine. They are eaten with sweet wine, dipped into espresso, or kept in a tin for weeks of slow appreciation
Where is fennel seed biscotti from?
Fennel Seed Biscotti is from the turkish & mediterranean dessert tradition; the recipe and history are detailed above.
How long does fennel seed biscotti keep?
See the storage note in the Quick facts panel: 3 weeks airtight.