Happy new year! Here’s my first bake of 2020. I’m embracing festive citrus and spice for as long as possible, and so these clementine, almond and fennel biscotti enable me to make the most of seasonal fruit and flavours long into the new year. They’re from my new favourite cookbook, The Little Library Year, by Kate Young. To make them, you will need:
50g pistachios (or more almonds, I didn’t have any!)
300g plain flour
200g caster sugar
1tsp baking powder
1 tsp salt
2 – 3 eggs
Zest of 2 clementines
1 tbsp fennel seeds
50g icing sugar.
Preheat the oven to 200C Fan/ 425F/ Gas 7. Toast the nuts in a dry pan until just golden – not too coloured. Mix the flour, sugar, baking powder and salt in a large bowl. Beat 2 eggs with the clementine zest and pour this in, mixing with a wooden spoon.
Knead the dough, adding a little more egg if it is too dry; the dough should be workable but not too sticky. Fold in the nuts and fennel seeds, making sure they’re evenly distributed.
Divide the dough into two logs and place on a baking sheet at least 5 cm apart (they will spread in the oven). Dust the tops with a layer of icing sugar and bake for 25 minutes.
Once the logs are firm and cooked inside (a skewer inserted in the middle will come out clean) remove from the oven and lower the heat to 160C Fan/ 350F/ Gas 4.
Allow to cool only a little, until they are okay to touch, and then slice into finger-width pieces. Lay on a lined baking sheet cut-side up. Bake for 15 minutes then turn over for a final 15 minutes.
Serve with a pot of coffee.
What are you baking this new year?