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1
Set oven rack to middle position. Preheat the oven to 300 degrees F. Line a large sheet pan with parchment paper.
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2
In the bowl of a stand mixer, mix together the dry ingredients, lemon zest, and fennel seed with your fingertips, pressing out any lumps of brown sugar. Attach bowl to mixer, and set up the paddle attachment.
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3
Add in whole eggs and yolk, and mix.
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4
Remove the super-sticky dough from the bowl (a little flour will help) and knead a few times on a lightly floured surface. Cut into two even pieces. If you have a kitchen scale, use it.
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5
Form each piece into a log about 12 inches long by 2 inches wide, and transfer to the parchment-lined pan. It might be easier for you to form the logs right on the parchment paper. Keep the logs a good distance apart, at least 4 inches. The logs spread a lot, so don't put them too close to the sides of the pan, either.
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6
Brush some egg wash on each log. Sprinkle tops with extra fennel seeds and sugar. Bake for 50 minutes.
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7
Remove from oven and cool the pan on a rack for 10 minutes. DON'T TURN OFF THE OVEN!
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8
Separate each log from the parchment paper by running a metal spatula underneath.
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9
On a cutting board, using a serrated knife, cut the logs on the diagonal into 1/2-inch slices.
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10
Lay the biscotti cut-side down on a new, unlined sheet pan. Bake for 15 minutes. Remove pan from oven, flip biscotti over, and bake for another 15 minutes.
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11
Remove pan and transfer biscotti to a cooling rack to cool completely. While biscotti are cooling, make a pot of espresso.
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12
Store cooled biscotti in an air-tight container.
