Orange, Fennel & Pine Nut Grissini Recipe

By Recipe by Jessica Brook & Photography by Chris Court

Orange, Fennel & Pine Nut Grissini Recipe

Add a personal touch to this years gifts and treat friends and family to this Orange, Fennel & Pine Nut Grissini Recipe.

Orange, Fennel & Pine Nut Grissini Recipe

Makes 20

1 tsp dried yeast

1⁄4 cup extra-virgin olive oil

1⁄3 cup orange juice

2 cups (300g) ‘00’ flour

1 tsp sea salt flakes

1 tsp fennel seeds, crushed

1 tsp finely grated orange zest

1⁄4 cup toasted pine nuts, chopped

 

How to make our Orange, Fennel & Pine Nut Grissini Recipe 

1. Preheat the oven to 220°C (200°C fan forced). Place the yeast and 1⁄3 cup of lukewarm water in a small bowl and mix to combine. Set aside for 5 minutes or until foamy on the surface. If the mix does not foam, the yeast is dead and you must start again.

2. Place the oil, orange juice, flour, salt, fennel and orange zest into a bowl. Add the yeast mixture, mix to combine. Turn out onto a lightly floured surface and knead for 5 minutes, or until the dough is smooth. Add the pine nuts and knead to combine.

3. Roll out the dough into a 20x30cm rectangle about 1cm thick. Fold the dough onto itself in thirds (as you’d fold a letter), then press flat (your rectangle should now be about 26x10cm). Loosely cover with a damp tea towel and set aside to prove for 30 minutes, or until doubled in size. Meanwhile, line 2 baking trays with baking paper.

4. Place the dough on a clean surface so the long side is facing you. Cut the dough vertically into 20 lengths. Working with 1 length at a time, pull the dough until it is 30cm long. Place the lengths of dough on the baking trays. Bake for 15 minutes, or until golden. Allow to cool completely, then tie the grissini with ribbon to give as a gift.

 

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