Culinary Complements
Fennel Parmesan Biscotti
Makes 4 dozen
- 2 Tblsp whole fennel seeds, toasted
- 2 1/2 C all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/4 C semolina
- 1 C freshly grated good quality parmesan cheese, such as Parmigiano Reggiano
- 12 Tblsp unsalted butter, chilled and cut into small pieces
- 2 large eggs
- 1/2 C whole milk
- 1/2 C golden raisins, coarsely chopped
- 1 tsp olive oil
- 1 large egg
- 1 Tblsp water
- pinch kosher salt
Finely grind 1 tablespoon of the fennel seed. In the bowl of an electric mixer fitted with a paddle attachment, combine ground and whole fennel seeds, flour, baking powder, salt and semolina. Add parmesan and mix on low speed until combined. Add butter and mix on medium speed until the mixture resembles coarse meal.
In a small bowl, whisk together 2 eggs and milk. Slowly pour into dough mixture. Mix until just combined. Add raisins, also mix until just combined.
Use olive oil to lightly grease baking sheet. Divide dough into four equal parts. Roll each piece into a log measuring about 11/2-inches thick. Transfer logs to prepared baking sheet. Cover with plastic wrap and refrigerate for about 30 minutes. Preheat oven to 350°.
Whisk together egg, water and salt to make egg wash. Lightly brush each log with the egg wash. Bake until golden brown and firm to the touch, about 40 minutes. Transfer logs to wire rack and let cool, about 20 minutes. Reduce oven temperature to 200°.
With a serrated knife, slice each log crosswise on a diagonal into 1/4 -inch pieces. Arrange the slices cut side down on a wire rack over a baking sheet. Bake until crisp, about 1 hour. Cool completely and store in airtight container at room temperature for up to 1 week.
Enjoy with Duckhorn Vineyards Napa Valley Cabernet Sauvignon.
