Almond, orange and fennel seed biscotti

Almond, orange and fennel seed biscotti

Eat Right For Your Body Type
Lisa Linder

An almost fat-free biscuit that is perfect with a cup of tea or as a little something sweet after a meal. The biscotti are twice baked and therefore crunchier than normal biscuits, which makes them so satisfying. The fennel seed aids digestion and cleanses your breath, so is a good way to end the meal. They suit all doshas, but vata and kapha spice-lovers can add a few whole black peppercorns (1⁄2 teaspoon cooked in the 1 tablespoon of butter for 40 seconds) – I love their punch of flavour and they further aid digestion.


Quantity Ingredient
1 egg
1 egg white
110g raw cane or turbinado sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon butter, melted
140g whole raw almonds, chopped coarsely
3/4 teaspoon baking powder
250g plain flour
1 orange, zested
1 1/2 teaspoons fennel seeds
1 teaspoon ground cinnamon


  1. Preheat the oven to 180ºC. Line a baking tray with greaseproof paper or brush with oil.
  2. Lightly whisk together the eggs and sugar in a large bowl. Add the vanilla and almond extract and melted butter. Mix together the remaining dry ingredients and stir into the eggs, to give a slightly soft dough. Divide into two and shape each into a log, about 5 cm wide and 2.5 cm high. Place on the baking tray and bake for 25 minutes or until firm and lightly golden.
  3. Cool a little, then slice on the diagonal into pieces 1 cm thick. Place the slices back on the baking tray, cut side up. Cook for another 15–18 minutes or until lightly golden, turning halfway. Leave to cool, then store in an airtight container.
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