- 1/4 cup butter
- 1/4 cup white sugar
- 1 egg, room temperature
- 30ml sambuca (or any licorice liquor)
- 1 tbsp fennel seeds
- 5 tbsp grated parmesan
- 1/8 tsp salt
- 1 tsp baking powder
- 1/3 cup grated parmesan (for sprinkling, optional)
- 1 cup and 2 tbsp flour
I’ve been fixated on making a savory biscotti, maybe because I associate biscotti’s with the colder months and a hot cup of coffee. Maybe because I find them so mildly sweet and so typically Italian that I can’t get the idea of a savory one out of my head.
Whatever the reason I decided it was time to test one out. I have loads of fresh herbs in my house so it would have been a natural first choice but instead I chose to go with fennel seeds, which I associate with Italian sausage, and parmesan, which I always have on hand. Since I was using fennel seeds in the biscotti it seemed natural to add in some sambuca as well to amp up the anisey flavor. I still miss my nonno (grandfather) tremendously and the second I pulled out the bottle of sambuca, I was instantly hit by an olfactory memory of the scent there would in the air when he would pour sambuca into his espresso.
Preheat oven to 350F
- Cream together the butter and sugar, then add in an egg at a time and blend between each addition
- In a seperate bowl sift the flour, salt and baking powder
- Toast the fennel seeds on med. heat in a dry pan until fragrant. Grind barely in a mortar just to open the seeds up a bit.
- Using a spatula fold flour mix and sambuca into the butter mixture. Then fold in the parmesan only to combine.
- Fold in the fennel seeds.
- On a baking sheet lined with parmechement, set this mixture into the middle of the pan and shape into a 30cm log. (it will seem too slim, but it expands in the oven)
- Bake for 35 minutes on the middle or top rack of the oven (otherwise the bottom will brown too quickly)
- Cool completely on a cooling rack
- Slice into strips either on the bias or straight. (slice gently or they might crack, a bread knife works great)
- Lay biscotti’s evenly on the baking sheet
- cook 10minutes on one side
- Turn biscotti over delicately, sprinkle one end with grated parmesan if desired
- Bake another 10 minutes.