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baked biscotti
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Chocolate Chip and Fennel Biscotti

Dunkable Digestive
Prep Time: 15 mins
Oven Time: 45 mins
Cooling Time Between Bakes: 30 mins
Servings: 16

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup sugar
  • ½ cup unsalted butter - 1 stick
  • 2 large eggs
  • 1 tsp fennel seeds
  • 1 cup chocolate chips - semi-sweet, dark, or combination

METHOD

  • In a medium-sized mixing bowl, whisk the flour, baking powder, and salt; set aside.
  • Using an electric mixer beat together the butter and sugar.
  • Add eggs one at a time.
  • Add in the flour mixture and stir until just combined.
  • Add the fennel seeds and mix in well.
  • Add the chocolate chips and stir to combine.
  • Turn dough out onto a parchment-lined baking sheet and form into a log - roughly 16x4 inches.
  • Bake at 350°F until light golden brown; about 30 minutes.
  • Remove the cookie brick from oven and cool on wire rack for 30 minutes
  • Using a serrated knife, cut into ¾-inch thick diagonal slices.
  • Place cut side down onto parchment lined baking sheet, and return to 350°F oven for 15 minutes.
  • Cool completely on a wire rack before eating or storing in airtight container.