AT A GLANCE
These golden delights are great served alongside a glass of grappa or vin santo.
|01||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.|
|02||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.|
|03||Serve with ricotta, honeycomb and chilled grappa.|
Note We use Carême shortcrust pastry. Biscotti will keep in an airtight container for three days.