Mediterranean Olive Oil Biscotti with Fennel
Crisp, twice-baked Italian cookies made with fruity olive oil, whole wheat flour, and toasted fennel seeds. Studded with almonds and brightened with fresh lemon zest, these biscotti have a subtle anise note and are perfect for dunking in coffee or wine. The gentle sweetness and wholesome grain make them ideal for breakfast or an afternoon snack.
- Prep
- 20 min
- Cook
- 45 min
- Wait
- 30 min
- Total
- 1 hr 35 min
- Makes
- 24 biscotti
Steps
Before you start
- Preheat oven to 350°F (175°C)
- Toast fennel seeds in a dry skillet for 1–2 minutes until fragrant, then let cool
- Line two baking sheets with parchment paper
- Have all ingredients measured and ready
Combine wet ingredients
- In a large bowl, whisk together the olive oil and sugar until well combined.
- Add the eggs one at a time, whisking after each addition until fully incorporated.
- Stir in the vanilla extract and lemon zest.
- The mixture should be light and pale.
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Ready when: Mixture is pale and well combined
Tip: Bring eggs to room temperature so they emulsify smoothly with the oil.
Mix dry ingredients
- In another bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.
- Add the lightly crushed toasted fennel seeds and chopped almonds, stirring to distribute evenly throughout the flour mixture.
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Ready when: Fennel seeds and almonds are evenly distributed
Tip: Mix the dry ingredients separately to avoid overmixing once you combine them with the wet mixture.
Combine wet and dry
- Fold the dry mixture into the wet mixture using a wooden spoon or spatula, stirring until just combined.
- The dough will be sticky but should hold together.
- Do not overmix.
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Ready when: Dough is just combined with no visible dry flour
Tip: Stop mixing as soon as the dry ingredients are incorporated; overmixing develops gluten and makes biscotti tough.
Shape the logs
- Divide the dough in half.
- On one parchment-lined baking sheet, shape the first half into a 12-inch (30 cm) long, 2-inch (5 cm) wide log.
- Repeat with the second half on another baking sheet, leaving at least 2 inches (5 cm) between logs for expansion.
- The logs should be about 1 inch (2.5 cm) tall.
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Ready when: Two even logs are formed
Tip: Wet hands slightly before shaping to prevent sticking.
First bakeOven 350°F / 175°C
- Bake both logs at 350°F (175°C) for 25–28 minutes, until golden brown on top and a toothpick inserted into the center comes out clean.
- The logs should feel firm but still give slightly to gentle pressure.
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Ready when: Logs are golden brown, toothpick comes out clean, and they feel firm but not hard
Tip: If the tops brown too quickly, tent with foil for the last 5 minutes.
Cool and slice
- Remove the logs from the oven and let them cool for 10 minutes on the baking sheets.
- This resting time makes slicing easier.
- Using a serrated bread knife with a gentle sawing motion, slice each log diagonally into ¾-inch (2 cm) thick cookies.
- Work slowly to avoid shattering the logs.
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Ready when: Logs are cool enough to handle and slice cleanly
Tip: A serrated knife and gentle sawing motion are essential—pushing hard will cause the logs to break apart.
Second bakeOven 325°F / 165°C
- Stand each biscotti upright (cut-side down) on the parchment-lined baking sheets, spacing them about 1 inch (2.5 cm) apart.
- Bake at 325°F (160°C) for 12–15 minutes, until the cut surfaces are dry and beginning to turn golden.
- Flip the biscotti and bake for another 10–12 minutes until the opposite side is similarly dry and lightly golden.
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Ready when: Both cut surfaces are dry, light golden, and the cookies feel hard to the touch
Tip: Flipping halfway ensures even drying on both sides. They will firm up further as they cool.
Cool completely
- Transfer the biscotti to cooling racks and let them rest at room temperature for at least 30 minutes.
- This final cooling allows them to reach their full crispness.
- They will continue to harden as they cool.
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Ready when: Biscotti are completely hard and dry
Good to know
Tips
- Toast fennel seeds before using to deepen their flavor—raw fennel seeds taste bitter. A dry skillet for 1–2 minutes over medium heat is sufficient.
- Biscotti are meant to be crispy and hard. If yours are soft, they haven't baked long enough in the second bake. The longer second bake at a lower temperature is crucial.
- These are wonderful dunked in sweet wine (Moscato or Vin Santo), strong coffee, or hot tea. The oil in the dough means they absorb liquid slowly, staying intact longer than traditional biscotti.
- For a vegan version, replace eggs with 3 tablespoons aquafaba (chickpea liquid) whisked with 1 teaspoon cornstarch plus 1 tablespoon extra olive oil.
Make ahead
Store baked and cooled biscotti in an airtight container at room temperature for up to 2 weeks. They actually improve slightly after a day as flavors meld. You can also prepare and shape the logs up to 24 hours ahead; cover with plastic wrap and refrigerate, then bring to room temperature for 15 minutes before the first bake.
Storage & reheating
Room temperature: up to 2 weeks in an airtight container. Freezer: up to 3 months in a freezer-safe container or bag. To serve from frozen: thaw at room temperature for 30 minutes, or enjoy them straight from the freezer for extra crunch. Do not refrigerate, as moisture will soften them.
Substitutions
- roasted unsalted almonds → Sliced or chopped hazelnuts or walnuts. Use the same weight. Hazelnuts add a warmer, roasted flavor; walnuts are slightly earthier.
- fennel seeds, toasted → Anise seeds or a combination of fennel and ground anise (1½ tablespoon fennel + ½ teaspoon ground anise). Anise seeds are slightly stronger; ground anise provides a more subtle licorice note.
- whole wheat flour → All-purpose flour or spelt flour. Using all AP flour will make lighter biscotti; spelt adds a slightly sweet, nutty flavor.
- fresh lemon zest → Orange zest or a combination of lemon and dried herbs like dried oregano (2 teaspoons zest + ½ teaspoon oregano). Orange zest is slightly sweeter; the herb variation adds Mediterranean savory notes.
