This variation on the biscotti theme stars an unusual flavour combo that teams perfectly with a shot of espresso.

Makes about 30 biscotti

PREP TIME: 30 minutes
COOKING TIME: 50 minutes
COOLING TIME: 15 minutes

INGREDIENTS

• 2 ½ cups all-purpose flour
• 1 Tbsp fennel seeds
• 1 tsp baking powder
• 1 tsp fine sea salt
• 2 Tbsp instant espresso powder
• 2 tsp hot water
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 Tbsp finely grated orange zest (about 1 orange)
• 1 tsp vanilla extract
• 1 large egg white
• 1 Tbsp water

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, then set aside.
2. In a large bowl, whisk together the flour, fennel seeds, baking powder and salt. Set aside.
3. In a small bowl, stir together the espresso powder and water until the powder has dissolved. Set aside.
4. In a large bowl and using an electric mixer, beat together the sugar, eggs, butter, orange zest and vanilla extract until pale and thickened, about 3 minutes. Beat in the coffee mixture.
5. Stir the flour mixture into the sugar mixture until no streaks of flour remain.
6. Divide the dough in half and shape each piece into a log, about 3 inches wide and ¾ inch thick. Place the logs on the prepared baking sheets and square them off.
7. In a small bowl, beat together the egg white and water. Brush the egg white mixture all over the logs of dough.
8. Bake for 30 minutes. Remove from the oven and let the logs cool on the baking sheets for 15 minutes. Turn down the oven temperature to 325°F.
9. Using a sharp, serrated knife, cut the cooled dough into ½-inch slices, cutting slightly on the diagonal. Arrange the slices, on their sides, on the baking sheets.
10. Bake until the biscotti are lightly toasted and dry to the touch, about 20 minutes. Let the biscotti cool completely on the baking sheets. (The biscotti can be stored in an airtight container at room temperature for up to 1 month.)