Lemon and fennel seed biscotti with ricotta and honey | Gourmet Traveller

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

Dry-roast fennel seeds in a frying pan until fragrant (30 seconds). Coarsely pound using a mortar and pestle, then combine with sugar and rind and set aside.

Preheat oven to 180C. Roll pastry on a lightly floured surface to 5mm thick. Cut with a floured pasta cutter into rectangles about 2.5cm x 4cm. Transfer to a tray lined with baking paper. Brush with egg wash, scatter with fennel and sugar mixture and bake until golden and crisp (6-8 minutes). Set aside to cool slightly.

Serve with ricotta, honeycomb and chilled grappa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens