Lemon and fennel seed biscotti with ricotta and honey

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If you want the perfect accompaniment to a glass of vin santo or grappa, then these little mouthfuls of golden delight will fit the bill. Simple to make and just divine, you will become addicted, I can assure you! To me these epitomise so much of the Mediterranean that I love – golden colour, ricotta, fennel and of course, grappa and vin santo! This recipe will serve 6-8 and will keep in an airtight container for three days. Enjoy!!

Lemon and fennel seed biscotti with ricotta and honey

1 tablespoon fennel seeds

40g raw sugar

Finely grated rind of 1 lemon and 1 orange

200g store-bought shortcrust pastry

1 egg, lightly beaten with milk for an egg wash

Ricotta and honeycomb to serve

Dry-roast fennel seeds in a frying pan until fragrant (30 seconds). Coarsely pound using a mortar and pestle, then combine with sugar and rind and set aside.
 
Preheat the oven to 180C. Roll pastry on a lightly floured surface to 5m thick. Cut with a floured pasta cutter into rectangles about 2.5cm x 4cm. Transfer to a baking tray lined with baking paper. Brush with egg wash, scatter with fennel and sugar mixture and bake until golden and crisp (6-8 minutes). Set aside to cool slightly.
 
Serve with ricotta and honeycomb.
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