Crisp biscotti biscuits made with fennel seed, coffee and whole almonds.
Pre-heat the oven to 170'C.
Cut the vanilla pod in half and scrape out the seeds.
In a bowl, beat together the sugar, egg and vanilla seeds until the mixture is thick and pale. Mix with the flour, coffee, baking powder and salt. Stir until well combined, then mix in the almonds and fennel seeds.
Turn out onto a counter and shape into long, flat logs: 10 inches long, 2 inches wide and 1 inch high. Bake for 25 minutes until golden brown.
Remove from the oven and leave to cool for 15 minutes, until firm. Reduce the oven temperature to 120'C. With a serrated knife, cut into 1/4 inch slices. Arrange the slices flat on the baking sheet and return to the oven for 10-15 minutes. Leave to cool completely before serving.
«Return the biscotti to the oven to ensure that they are well cooked.»