Almond Fennel Biscotti /Cake Rusk

When it is pouring heavily all that your heart desires is a hot  cup of masala chai or coffee. And, because I believe coffee and tea are meant to be enjoyed with a snack, there’s nothing better than having a biscotti. It is my best all time favorite snack since childhood.


  • 123 g (3/4 cup) rice flour mix
  • 93 g (3/4 cup) amaranth flour
  • 100g (1/2 cup) sugar
  • 1/2 cup butter
  • 1/2 cup chopped almonds
  • 1 tbsp -2 tbsp fennel seeds (coarsely ground)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3 eggs


  1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  2. Mix amaranth and rice flour mix, baking powder, coarsely ground fennel seeds and baking soda in a bowl. Set aside.
  3. With an electric mixer, beat butter with sugar until pale and fluffy.
  4. Add eggs and blend well.
  5. Stir flour mixture into butter mixture until blended.
  6. Stir in almonds.
  7. Using two spoons plop three fairly straight lines onto prepared cookie sheet. Shape it into a log with the back of spoon.
  8. Bake in the oven for 15-20 minutes or until light brown.
  9. Remove from oven, but do not turn off oven. Reduce the temperature to 300°F. Line another baking sheet with parchment paper.
  10. Let the logs rest for 10 minutes. Cut each log into 1/2 -3/4" wide slices.
  11. Lay each slice back on the cookie sheet with cut sides facing down.
  12. Bake for 7 minutes. Turn the cookies over and bake for another 7-8 minutes.
  13. Remove from oven and cool on a cooling rack.





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