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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 & Michael Pauls
Image by F Ceragioli, Creative Commons license