Fennel, Orange and Almond Biscotti

Crunchy, thin sliced biscotti are perfect for dunking.

Sliced at just 1/8 of an inch they are a slim treat.

Toasted and browned, the spices, almonds and orange are very fragrant!

Two easy to form logs of dough go into the oven.

After baking, the logs have puffed slightly, and are cooling
before slicing.

I love biscotti of all kinds, but I especially love trying new recipes
that I instantly fall in love with!!
This recipe I know will be made many more times at our house!

As Always, 

ENJOY!

Recipe Source: Sourdough by Sarah Owens

4 large eggs

150g sugar

1 tsp. salt

100g 100% sourdough starter(100% hydration)

1/2 Tbsp. whole fresh fennel seeds or dried anise seed

90g candied orange peel, chopped

260g whole raw almonds

400g whole wheat flour

70g medium cornmeal

Preheat oven to 350 degrees. Beat eggs, sugar and salt with a handheld mixer on high until mixture thickens. Add the starter, seeds, orange peel, and almonds and stir with a wooden spoon to combine. Add the flour and cornmeal in several batches, stirring after each addition until hydrated. 

Form the dough into two logs. Place on parchment paper. Bake, rotating half way through, for 25-30 minutes, until the tops are golden brown. Cool for 20-25 minutes. Cut the logs wafer thin about 1/8 inch thick slices. Place the slices on a baking sheet and bake for 18-22 minutes, until the edges become a golden color.  

These store well for weeks in an air tight container.