• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 large eggs
• 1 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fennel pollen or 1/4 teaspoon ground fennel seed
• 1 cup whole almonds, coarsely chopped
• 1 cup pistachios, coarsely chopped
• Egg wash – 1 large egg beaten well with 2 teaspoons cold water

1. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.

2. Mix the flour, baking powder and salt together in a medium bowl. Reserve.

3. In the bowl of a stand mixer using a paddle attachment, beat the eggs, sugar, vanilla and fennel to a thick ribbon.

4. Add the flour mixture to the eggs on low speed and mix until the flour is incorporated. Add the nuts and beat in for 20 seconds. Use a rubber spatula to turn the batter over in the bowl to make sure all the ingredients are evenly incorporated.

5. Using a pastry bag with a large 9 PT tip, pipe into 2 inch wide logs onto the prepared sheet pans. You may also use two soup spoons to shape the batter into logs. Brush the logs lightly with egg wash.

6. Bake in the preheated oven until lightly golden and puffed, 15 to 20 minutes. Cool slightly and then, using a thin serrated knife, slice 1/4-inch-thick. Bake again at 325 degrees F until lightly toasted, about 10 to 15 minutes.

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