Full of pistachios and fragrant with fennel, these Italian biscuits (cookies) are usually either hard and dry or quite soft. This version is somewhere in between with a crisp outer layer and a satisfyingly chewy centre. Preheat your oven to 160°C (320ºF). Line 2 large baking trays with baking paper. In a small dry frypan … Continue reading pistachio and fennel amaretti