I made these cookies today for the first time. I was attracted to the ingredients, especially the combination of fennel and chocolate. The fennel is a subtle and delicate flavour in the biscuits so don't let it put you off. I used chocolate of 90% cocoa solids so they are not too sweet.
200g dark chocolate (70% cocoa solids or more)
100g dried apricots
1 heaped tsp fennel seeds
125g unsalted butter
200g golden caster sugar
1 medium egg
1/2 tsp vanilla extract
100g ground almonds
75g plain flour
1 tsp baking powder
Preheat the oven to 200C/425F/gas 7 and butter 2-4 baking sheets.
Chop the chocolate and apricots. Coarsely grind the fennel seeds with a pestle and mortar
Dice the butter and beat with the sugar in a food processor, then blend in the egg and vanilla extract. Add the ground almonds, sift the flour and baking powder and blend. Transfer the mixture to a large blow. Sift in the chopped chocolate, apricots and crushed fennel seeds.
Drop generous spoonfuls, the size of a plum, of the mixture on to the baking trays, spaced well apart (the cookies will spread to about 10cm across once baked). Bake for 8-10 minutes until golden at the edges (lower trays may take a little longer than those on top).
Allow to cool on the tray for three minutes, then loosen with a palette knife and leave to cool completely. The texture is best on the day, with the chocolate gooey and the edges crisp.