Fennel-Scented Date and Almond Breakfast Biscotti is a delightful fusion of Mediterranean flavors with a sweet twist. Traditionally Italian, biscotti are twice-baked cookies that are perfect for dipping in coffee or tea. This version introduces the warm aroma of fennel seeds, which pairs beautifully with the natural sweetness of dates and the nutty crunch of almonds. The biscotti are crisp yet tender, offering a satisfying bite that’s both healthy and indulgent. Loved for its unique flavor and texture, this breakfast treat is a perfect way to start the day. Packed with nutritious ingredients, it’s suitable for those seeking a wholesome, flavorful snack. The combination of fennel, dates, and almonds creates a harmonious balance that appeals to both traditional and modern palates.
Fennel-Scented Date and Almond Breakfast Biscotti
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 2 Cups
- Sugar – 0.75 Cups
- Almond – 1 Cups
- Date – 1 Cups
- Egg – 3 Piece
- Fennel Seed – 1 Tsp
- Baking Powder – 1 Tsp
- Salt – 0.25 Tsp
- Vanilla Extract – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
14 Grams
Total Fat
1 Grams
Saturated Fat
55 Mg
Cholesterol
100 Mg
Sodium
45 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
20 Grams
Sugars
8 Grams
Protein
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together flour, sugar, baking powder, salt, and fennel seeds.
Step 3
In another bowl, beat the eggs with vanilla extract until frothy. Add to the dry ingredients and mix to form a dough.
Step 4
Fold in chopped dates and almonds.
Step 5
Divide the dough in half and shape into two logs on the prepared baking sheet.
Step 6
Bake for 25 minutes until firm. Remove from oven and let cool for 10 minutes.
Step 7
Using a serrated knife, slice logs diagonally into 1/2-inch thick slices. Return slices to baking sheet and bake for another 10-12 minutes until crisp.
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