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1 stick butter

1 1/2 cup sliced almonds

2 1/4 cup flour

1 1/2 tsp baking powder

1/2 cup sugar

1 TBSP Spice by Rachel Sweet SWEET FENNEL MIX

2 tsp vanilla extract

2 eggs

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Scatter the almonds onto the sheet so they are spread out as much as possible. Roast in the oven for 10 minutes and then set aside to cool.

In a large bowl, add the flour, baking powder, and the roasted almonds and stir to mix evenly. In a separate small bowl, crack the eggs and whisk. Add the tablespoon of SWEET FENNEL MIX and the vanilla extract into the eggs and mix well. Add the sugar and mix everything again. Then, melt the butter in a microwave or in an oven safe dish in the preheated oven and whisk the butter into the egg mixture. Pour the wet ingredients into the dry ingredients and stir to mix. Use your hands to mix any remaining dry ingredients in and then divide the dough in half.

Form each dough half into a log, approximately 8 inches long. Place these on the parchment paper lined cookie sheet. Bake 30 minutes in the preheated oven, then remove and let cool.

When the baked biscotti logs have cooled enough to handle, use a sharp knife to carefully slice them about 3/4 inch thick and lay the slices on the parchment lined baking sheet. Bake the slices for 8 minutes in the preheated oven, then pull the tray out and flip them over. Bake another 8 minutes and then let cool. Serve with hot coffee or tea for dipping.



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