Kareen Grondin's biscotti recipe

A new recipe by Kareen Grondin, for a moment of sweetness and escape, always with a touch of originality.

Whether eaten plain or dipped in coffee, biscotti is the perfect accompaniment to afternoon coffee.

Ingredients 

75 g (½ cup) raw whole almonds
140 g (1 cup) all-purpose flour
100 g (½ cup) white sugar
1 teaspoon fennel seeds, lightly crushed
½ teaspoon baking powder
¼ teaspoon kosher salt1 egg
55 g (¼ cup) unsalted butter, melted and cooled

Preparation

Preheat the oven to 350°F (180°C).
Spread the almonds on a baking sheet. Toast in the center of the oven for 10 minutes. Let cool.
Reduce oven temperature to 160°C (325°F).
In a bowl, whisk together the flour, sugar, fennel, baking powder, and salt.
In another bowl, whisk together the egg and warm butter. Using a wooden spoon, stir in the dry ingredients and almonds. (The dough will be sticky.)
On a baking sheet lined with parchment paper, shape the dough into a smooth log 10 to 12 inches (25 to 30 cm) long.
Bake the log in the center of the oven for 25 minutes or until lightly browned. Let cool for 5 minutes.
Remove the log from the baking sheet and place it on a work surface to cut it, while still warm, into 2 cm (¾ in.) thick slices (see Note). Place the slices on the baking sheet, spacing them apart.
Bake the cookies for 1- minutes on each side or until lightly browned. Let cool completely.

Note: Use a bread knife to easily slice the dough log. First, lightly score the surface, then cut a slice in one stroke so as not to break the cookies too much.

A recipe from the book CAFÉ, co-written by Kareen Grondin and Didier Reolon, where you can discover many delicious and original recipes based on coffee or served with it.