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.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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