FENNEL BISCOTTI
This is an old family recipe, passed down to my grandmother. Some
people call a similar recipe tarelli, but we call them
biscotti. Although not "baked twice", they are sturdy, usually a snack
with a hot beverage. They are not sweet. I cut the recipe in half,
even then it makes at least 3 doz.
COMBINE DRY INGREDIENTS
5 lb flour
1/4 c salt
2 1/2 tsp black pepper
1/4 c fennel seeds
MAKE A WELL AND ADD LIQUIDS
2 yeast cakes (3 pkg active dry yeast) dissolved in 1 c water
3 c olive oil
3 c warm water (total 4 c)
MIX AND KNEAD. Let rise overnight.
ROLL by hand into pieces 6 inches long by ring finger
diameter. Flatten then twist. Bend into ring.
BAKE 25 to 30 min at 400F