Tapping into Ian Lowe‘s savory and sweet formulas, I made some of these almond biscotti using a fantastic Italian flour from Pivetti, along with organic fennel seeds. Here are photos of the results. They dip well in tea or coffee, and have that added digestive (as well delicious lingering taste) of fennel.
Same oven ten years on
My new oven is sleeker than the one that has so well served me over the past decade. It's a new knight in updated...
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