Biscotti With Pistachios, Dark Chocolate, And Fennel Seeds

Biscotti With Pistachios,
Dark Chocolate, And Fennel Seeds

Ingredients:
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
Zest of 1 lemon (approximately 1 tablespoon)
1 teaspoon fennel seeds
1/4 teaspoon Kosher salt
1 1/2 cups granulated sugar
3 large eggs
3 tablespoons extra virgin olive oil
1 cup roasted, shelled, 
   unsalted pistachios, chopped
2/3 cup bittersweet chocolate, 
   coarsely chopped

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Directions
Preheat the oven to 350°F. Combine the flour, baking powder, lemon zest, fennel seeds and salt in a large bowl.

In a separate bowl, whisk the eggs with the sugar until the mixture is white and fluffy. Add the oil and the dry ingredients and mix until a dough forms. Add the pistachios and chocolate.

On a lightly floured surface, divide the dough

into three equal pieces, forming each into a log about 2 inches in diameter. Lay them out onto parchment-lined sheet pans. The dough gets lots of rise, almost doubling while bak- ing, so the logs should be a fair distance apart or on separate pans.

Bake for about 30 minutes. The top and un- derside will be pale golden. Cool for approxi- mately 20 minutes and reduce oven to 300°F.

Once cool, use a serrated knife to slice 1⁄2-inch cookies. Return to sheet pan with cookies standing upright with space in between, and toast for 10 minutes. Cool completely before storing in airtight container.