Fennel Seed and Honey Biscotti with Almonds

Position a rack in the center of the oven and preheat to 180C (350F). Line a large baking sheet with parchment paper.

In a dry skillet over medium-low heat, toast the fennel seed for 60-90 seconds, until fragrant and slightly darker. Transfer to a plate to cool. Add the almonds to the same skillet and toast 3-4 minutes, until golden at the edges. Coarsely chop the almonds and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the toasted fennel seed.

In a large bowl, whisk together the eggs, honey, sugar, softened butter, and vanilla extract until well combined and slightly lightened in color, about 1 minute.

Pour the dry ingredients into the wet mixture and fold with a spatula until a shaggy dough forms. Add the toasted almonds and knead gently until incorporated. The dough will be slightly sticky.

Divide the dough in half. On the prepared baking sheet, shape each half into a log roughly 25cm (10 inches) long and 7cm (3 inches) wide, with rounded tops. Space the logs at least 10cm apart. Bake on the center rack for 25-28 minutes, until the logs are set and lightly golden at the edges. Remove and let cool on the pan for 15 minutes. Reduce oven temperature to 150C (300F).

Using a serrated knife, cut each log on the bias into 1.5cm (2/3 inch) slices. Lay the slices cut-side down on the baking sheet. Return to the oven at 150C (300F) for 10-12 minutes, then flip each slice and bake another 8-10 minutes until crisp and dry throughout. The biscotti should feel firm and sound hollow when tapped. Transfer to a wire rack to cool completely.