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finocchini

toasted biscuits with fennel seeds

Like many beloved dishes, finocchini were made by accident when a baker mistakenly tipped a load of fennel seeds into the batter, and everyone liked the result. They are baked in a large rectangular pan, then sliced and toasted. Designated PAT.

Text © Dana Facaros and Michael Pauls

Image by F Ceragioli, Creative Commons license