Olive Oil and Almond Biscotti with Fennel and Orange

In a medium bowl, whisk together flour, salt, baking powder and fennel seeds and set aside. In a large bowl, whisk together olive oil, sugar, zest and eggs until combined.

Add dry ingredients to the wet ingredients, then add the almonds and stir until it comes together, it’s a quite a wet dough, and may feel a little oily but don’t worry. Wrap in cling film and chill for one hour in the fridge.

Preheat oven to 180C. Line two baking trays with baking paper. Shape the dough into two logs around 6cm by 15cm and place in the middle of each baking tray. They will spread quite a lot so don’t be tempted to squish them onto one baking tray. Bake until golden all over, 45 minutes. Remove from oven and decrease oven temperature to 120C.

When cool enough to handle, use a sharp serrated knife to cut each log on the bias to form 2cm thick biscuits. Work carefully as they’ll be pretty crumbly. Just snack on the bits that break off. Place biscotti back on the trays and return to oven. Bake for about 15 minutes or they feel dry and toasty. Allow to cool and store in an airtight container for up to a week.

Variation: Leave out the fennel seeds and swap the orange for lemon zest and vanilla.

Recipe by: @_michellecrawford