Every Christmas, I make a batch of biscotti. They are a delicious treat to give away or simply to sip and savor by the twinkling lights of the tree. Christmas cookies can be cloyingly sweet, but biscotti, generally, are quite balanced between savory and sweet. This year I made a fennel and raisin, which quite frankly were what I found in the pantry, but they turned out so delicious with a hot cup of coffee or tea. And the addition of Italian liqueur, Meletti Amaro, adds a festive touch with notes of caramel and anise. I hope you enjoy them! x

Fennel & Raisin Biscotti

1 cup raisins

1/4 cup Meletti Amaro liqueur

juice of 1 tangerine

1/2 cup (1 stick) unsalted butter, softened

3 eggs

1 cup cane sugar

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1 teaspoon salt

3 tablespoons whole fennel seeds

1 heaping tablespoon of orange zest

Line a standard size baking sheets with parchment paper and preheat the oven to 350 F degrees.

In a small bowl, combine the raisins, tangerine juice, and Meletti Amaro liqueur. Allow the raisins to soak while you prepare the remaining ingredients.

Cream the eggs and butter together in a stand mixer on medium speed and slowly add the sugar until evenly combined.

Sift the flour, baking powder, salt, and cinnamon in a mixing bowl.

Add the dry ingredients, fennel seeds, orange zest, and the soaked raisins (discard any remaining juice) into the mixing bowl and continue to mix until it forms a stiff and tacky dough.

Lightly flour a work surface and divide the dough in half. Form the dough into two logs about 12” lengthwise, about 3” wide and 2” thick. Gently form the logs, flatten the top with your hands, and use a little water if it’s sticky. Place the logs on the parchment paper and sprinkle the tops with additional sugar. Leave at least 3” between them.

Bake the logs for 35 minutes until pale golden. Once baked, allow the logs to cool for another 30 minutes on a wire rack. Lower the oven temperature to 300 degrees F.

Once cooled, use a serrated knife and gently cut the logs into slices about 1/2 inch thick (or thinner if you can.) Place the slices, cut side up, onto the original parchment-lined baking sheet. Bake for an additional 25-30 minutes until they are dry to the touch. Flip them over halfway through baking with a spatula for an even bake.

Serve with a hot cup of tea or coffee. These will keep in an airtight storage container for about a month.