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Recipe: Savory Fennel Biscotti

Sue <sue.interport@rcn.com>
Sun, 9 Jul 2017 10:30:27 -0400 (EDT)
v117.n027.1
FENNEL BISCOTTI 

This is an old family recipe, passed down to my grandmother. Some 
people call a similar recipe tarelli, but we call them 
biscotti. Although not "baked twice", they are sturdy, usually a snack 
with a hot beverage. They are not sweet. I cut the recipe in half, 
even then it makes at least 3 doz.

COMBINE DRY INGREDIENTS
5 lb flour
1/4 c salt
2 1/2 tsp black pepper
1/4 c fennel seeds

MAKE A WELL AND ADD LIQUIDS
2 yeast cakes (3 pkg active dry yeast) dissolved in 1 c water
3 c olive oil
3 c warm water (total 4 c)

MIX AND KNEAD. Let rise overnight.

ROLL by hand into pieces 6 inches long by ring finger 
diameter. Flatten then twist. Bend into ring.

BAKE 25 to 30 min at 400F