Fennel Walnut Biscotti
These biscotti meld light flavors of fennel, lemon and walnut with a crumbly - crunchy texture from cornmeal. They're perfect for dunking.
Makes 2 dozen cookies
- 1¼ cups cornmeal
- 1¼ cups all purpose flour
- ½ teaspoon baking powder
- 6 Tablespoons soft butter
- ¾ cup plus
- 1 Tablespoon sugar
- 2 eggs
- 2 teaspoons Fennel Pollen
- 1 Tablespoon lemon zest
- 1/2 teaspoon Fennel Salt
- 1 cup chopped toasted walnuts
- Position a rack in the center of the oven. Preheat the oven to 350°F.
- Blend together the cornmeal, flour, fennel salt, fennel pollen and baking powder.
- In a mixer, cream the butter and sugar until light, blend in eggs and lemon zest, then scrape down the sides of the mixing bowl. Add the walnuts and flour mixture and blend until just combined.
- Turn the dough out onto a baking sheet lined with parchment paper and form a log nearly the length of the baking sheet and as wide and tall as you prefer your biscotti.
- Bake until firm and slightly cracked on top with a golden tinge, around 35 minutes.
- Let cool for 15-20 minutes, then slide the log onto a cutting board. Cut the log into ½ inch slices on the diagonal and carefully transfer the slices back onto the parchment paper-covered baking sheet. Bake the cookie slices again until they brown at the edges a bit, about 15-20 minutes.
- Cool the slices on wire racks and store in an air-tight container.
Tips and Techniques
For a bit more crispiness, after the second baking turn the oven off, open the oven door to let out some heat, then wedge open with a wooden spoon, and let the cookies cool off in the oven for an additional half hour.
Substitutions and Variations
This biscotti works well with blanched almonds. For a slightly milder flavor, substitute sea salt for the fennel salt.